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.
Ingredients
- 1 can Seamless Cresent Dough
- 1½ 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.