Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans
User Reviews
4.9
138 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
International
Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans
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Stuffed Mushrooms on Herbed Polenta with Buttered French Beans features field mushrooms filled with a ricotta, walnut, herb, and honey mixture, served on creamy oregano-infused polenta alongside tender buttered green beans and a rich roast pepper and port jus.
Description
This composed dish combines several components. The mushrooms are stuffed with a blend of ricotta, finely diced onions, crushed garlic, walnuts, fresh thyme, honey, and seasonings, topped with breadcrumbs and Parmesan, then roasted. The filling balances creamy, nutty, sweet, and herbaceous notes within the mushrooms.
The polenta is cooked with onion, garlic, oregano, white wine, cream, and milk, then enriched with butter and Parmesan. This produces a smooth, flavored base that complements the mushrooms’ texture. Green beans are lightly cooked and finished with butter and seasoning for a crisp-tender side.
A roast pepper and port jus made by sautéing onions, garlic, and roasted red peppers with port wine, stock, and bay leaves adds a deep, savory, and slightly sweet sauce to finish the plate. Together, the elements create a balanced vegetarian main or starter with varied textures and flavors.
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Ingredients
ROAST PEPPER AND PORT JUS
- 2 tablespoons olive oil extra virgin
- 1/2 onion diced, small
- 1 clove garlic finely chopped or crushed
- 1 lb red pepper roasted, approx 4 peppers, retain some of the liquid after sweating 410 g, flesh
- 1/2 cup port wine
- 1/2 cup vegetable stock
- 3 bay leaf
POLENTA
- 1/2 onion diced, small
- 1 clove garlic finely chopped, or crushed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons white wine
- 1.5 cups polenta meal
- 1.5 cups milk
- 1.5 cups cream
- 2 tablespoons Parmesan Cheese fresh, grated
- 1.5 tablespoons oregano leaves fresh
MUSHROOMS
- 4 field mushrooms approx 8-10 cm (3-4 inches)
- 1/2 cup walnuts
- 1/2 cup onion finely diced
- 2 teaspoons garlic crushed
- 2 tablespoons olive oil extra virgin
- 4 teaspoons thyme fresh, chopped
- 2 tablespoons honey
- 1 lb ricotta cheese 500 g
- 2 tablespoons bread crumbs
- 1/2 teaspoon nutmeg ground
- sea salt flakes
- black pepper freshly ground
- 2 tablespoons bread crumbs extra
- 2 tablespoons Parmesan Cheese fresh, grated
BEANS
- 2 cups green beans tops removed 500 g, French beans
- 2 teaspoons butter
- sea salt or truffle salt, flakes
- black pepper freshly ground
Instructions
Roast Pepper and Port Jus
- Sauté the onion in the olive oil (2 minutes).
- Add the garlic and sauté until the onion is translucent.
- Increase the heat to high.
- Add the pepper (capsicum) flesh and continue to sauté for a further 2-3 minutes.
- Add the port and allow the alcohol to burn off over high heat.
- Reduce the heat to a simmer.
- Add the vegetable stock and bay leaves.
- Allow to simmer for 5-7 minutes, allow to cool slightly.
- Transfer to a food processor and process until smooth.
- Taste for seasoning; add more port if a richer flavour is desired.
Polenta
- Over medium heat, sauté the onion for 2 minutes.
- Add the garlic and sauté until the onion is translucent.
- Add the oregano.
- Add the wine and cook it off.
- Add the cream and milk and bring to simmer (do not boil).
- Using a sturdy whisk, add the polenta in a steady stream and stir until it is all combined.
- Continue to cook for approx 10 minutes, (the polenta will stop sticking to the side of the pot when it is finished).
- Season to taste and pour into a flat tray to set.
- Use a tray that will allow the polenta to set about 2 cm (1 inch) deep.
- Once set cut into portion sizes and grill or fry at time of serving.
Mushrooms
- Preheat oven to 180 Celsius (350 Fahrenheit).
- Roast the walnuts for 10 minutes and remove.
- Increase oven to 200 Celsius (400 Fahrenheit).
- Clean the mushroom and remove the stems.
- Chop the stems.
- Sauté the onion and stems in the olive oil (2 minutes).
- Add the garlic and cook until onion is translucent.
- Add the thyme and remove from the heat.
- Combine the ricotta, honey, cooled walnuts, 2 tbsp of bread crumbs, nutmeg, and onion mixture.
- Season liberally to taste with salt & pepper.
- Fold together, and fill mushrooms until even with the top of the mushroom.
- Combine remaining bread crumbs and parmesan and a little more salt and pepper.
- Sprinkle this mixture over the top of the mushrooms
- Bake at 200 Celsius (400 Fahrenheit for 20 minutes).
For the Beans
- Boil a pot of salted water.
- Add the beans and cook for 1-2 minutes until vibrantly green.
- Drain and transfer to a large bowl.
- Add the butter, season with salt and pepper and toss until coated.
Assembly and Timing
- Make the roast pepper and port jus first, it can be made the day before.
- Make and set the polenta next, it can also be made the day before.
- Arrange all the ingredients for the remaining items.
- Prepare the Mushroom.
- While the mushrooms cook, grill or fry the polenta and boil the water for the beans.
- Warm the jus.
- Once the mushrooms are out of the oven you can begin plating.
- Blanche the beans last while plating the rest.
- Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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