RECIPE TITLE "Polenta Stuffed Mushrooms"
Martha Stewart's Horsd'oeuvres Handbook
©1999 Martha Stewart
... more great Martha Stweart recipes on our GREAT CHEFS page!
Stuffed Mushrooms, often filled with a mixture of crabmeat and
bread crumbs, are perhaps one of the most familiar and best-loved
hors d'oeuvres--and for good reason. They are perfectly shaped,
charming containers for all kinds of interesting fillings, and their
woodsy undertone is just subtle enough to gently flavor whatever
they are carrying. For perfect stuffed mushrooms, choose the freshest
white mushrooms you can find, free of blemishes and about the size
of a silver dollar in diameter. Serve them hot.
Pecorino-Romano is an aged Italian sheep's-milk cheese with a sharp,
intense flavor. It is worth searching out this cheese, but if you
can't locate it, you can use Parmesan cheese.
12 cup plus 3 tablespoons milk
14 teaspoon kosher salt
1 12 teaspoons fresh thyme
14 cup quick-cooking polenta
1 ounce Pecorino Romano cheese, grated on the small holes of a box
grater to yield 12 cup
1 tablespoon unsalted butter
1 recipe Golden Mushroom Caps (see below)
1. Heat the oven to broil with the rack in the upper position.
Meanwhile, place 12 cup of the milk, 12 cup of water, the salt,
and 12 teaspoon of the thyme in a medium saucepan. Bring to a boil.
Slowly pour in the polenta, whisking constantly. Cook, stirring,
about 2 minutes, until the polenta thickens. Stir in all but 2 tablespoons
of the cheese, the remaining milk, and the butter.
2. Using a small spoon, quickly spoon the polenta into the mushroom
caps. Garnish each cap with the remaining cheese. Place the caps
on a baking sheet. Broil until the cheese is golden, about 1 minute.
Garnish with the remaining thyme. Serve hot.
|Golden Mushroom Caps
Makes 2 Dozen
Roasting mushroom caps at high heat brings out their inherent deep
flavor, so they taste much better when stuffed. Buy mushrooms with
caps small enough to eat in one bite, about 14 inches in diameter.
If you use larger mushroom caps, buy fewer, or there will not be
enough filling to stuff them.
24 small button mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1. Preheat the oven to 400 degrees F. remove the stems from the
mushrooms and reserve if they are used in the filling. Use a damp
cloth or mushroom brush to clean the mushrooms. Brush each mushroom
with the olive oil . Add salt and pepper to taste.
2. Place the mushrooms, cap-side up, on a baking sheet. roast until
the mushrooms are golden and their liquid begins to seep from the
cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain.
The mushroom caps can be stored in an air-tight container for up
to 4 hours.