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.