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Italian Style Mushroom Bites

This Italian Style Mushroom bites recipe is one of my favorite appetizers. Loaded with mushrooms, creamy polenta and cheese, all baked into a delicious dough cup. They are so crispy and savory - it doesn't get any better than this.
Course Appetizer
Cuisine Italian
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24 Bites
Author Simone - Munchyesta.com

Ingredients

  • 1 can Seamless Cresent Dough
  • cups Creamy Polenta
  • 2 cups Mushrooms Sliced
  • 3 cloves Garlic Minced
  • 1 tbsp Tamari or Soy Sauce
  • ½ cup Heavy Cream
  • 1 bunch Fresh Thyme
  • ¾ cup Shredded Mozzarella Cheese
  • 5 tbsp Parmesan Cheese Grated
  • Pinch of salt
  • Pinch of Pepper
  • 1 tbsp Olive Oil

Instructions

  • Preheat oven to 375F.
  • Rinse and slice the mushrooms.
  • Heat olive oil in a skillet and add the mushrooms. Cook the mushrooms for a few minutes at medium high heat before adding the garlic, Tamari, salt and pepper. Stir to combine and let it cook for 1 minute before adding the heavy cream.
  • Mix until everything is combined and let the cream come to a quick boil. Set aside.
  • Cook the polenta as instructed on the package.
  • Using a rolling pin, lay out the dough and lightly stretch it to a 8x12 rectangle. Cut the dough into 24 equal squares.
  • Lightly grease a mini muffin tin and place a square of dough in each muffin slot, pressing the dough into the cup. You can leave the dough as is or create a more fancy edge by molding the dough as a pie.
  • Scoop one teaspoon creamy polenta on top of the dough in the muffin tin and gently push it in. Top with a generous spoonful of the mushrooms.
  • Finally, sprinkle generously with grated parmesan and top with mozzarella.
  • Bake in the oven for 15-17 minutes or until they are golden brown.
    Let the appetizers cool for 5-10 minutes before removing them from the tray.
  • Serve as is or with a dollop of dressing and a sprinkle of vegan bacon.