© J Sainsbury plc 2020
Via: Toby Scott
Stuffed mushrooms with goats’ cheese and creamy polenta
Stuffed mushrooms with goats' cheese and creamy polenta
A great vegetable option for a Sunday roast
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Ready in 1 hour 10 minutes
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Cooking time 30 minutes
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Prep time 25 minutes
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Serves 2
Ingredients
For the mushrooms:
- 250 g pack large flat mushrooms (4)
- 25 g melted butter, plus a knob of butter
- 2 echalion shallots, finely chopped
- 1 garlic clove, finely chopped
- a few sprigs of thyme
- 1 thick slice from a country-style white loaf, crusts removed
- 25 g walnuts, roughly chopped
- 25 g parmesan (or vegetarian hard cheese), finely grated
- 120 g Taste the Difference French goats’ cheese log, sliced into 8 rounds
- baby kale or rocket leaves, to serve
For the polenta:
- 200 ml whole milk
- 250 ml hot vegetable stock
- 100 g polenta
- 25 g butter
- 25 g parmesan (or vegetarian hard cheese), finely grated
Method
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1
Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut the stems off the mushrooms and finely chop the stems. Brush the mushroom caps all over with a little of the melted butter and sit them gill-side up in a roasting tin. Roast for 15 minutes.
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2
Meanwhile, melt the knob of butter in a frying pan, add the chopped mushroom stems, shallots, garlic and most of the thyme, and cook gently, covered, for 10 minutes, stirring occasionally. Transfer to a bowl.
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3
Tear the bread roughly into cubes, then add to the bowl with the mushroom mixture. Add the remaining melted butter, the walnuts and parmesan, season well and toss together.
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4
Remove the mushrooms from the oven and tip any liquid gathered in the mushrooms into the tin. Spoon the filling into the mushrooms, piling it high, then top each with 2 rounds of goats’ cheese. Finish with black pepper and the remaining thyme sprigs.
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5
Bake in the oven for a further 15 minutes until cooked through and golden.
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6
For the polenta, pour the milk and stock into a medium saucepan. Add a large pinch of salt. Bring to the boil. When it comes to the boil, slowly add the polenta in a steady stream, whisking continuously until it begins to thicken. Turn the heat down; cook for about 2 minutes. Stir in the butter and parmesan, cover with a lid, leave to stand for 5 minutes, then season to taste.
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7
Spoon the polenta on to two plates, top with the mushrooms and serve with a few baby kale or rocket leaves.
