Stuffed mushrooms with goats’ cheese and creamy polenta
Serves: 2 generously
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott.
Stuffed mushrooms with goats’ cheese and creamy polenta
Recipe by Lucy Jessop
Serves: 2 generously
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
921Kcal
Fat
60gr
Saturates
33gr
Carbs
53gr
Sugars
7gr
Fibre
4gr
Protein
39gr
Salt
3.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 250g pack large flat mushrooms (you need 4)
- 25g 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
- 25g walnuts, roughly chopped
- 25g Parmesan (or vegetarian hard cheese), finely grated
- 1 x 120g Taste the Difference French goats’ cheese log, sliced into 8 rounds
For the polenta
- 200ml whole milk
- 250ml hot vegetable stock
- 100g polenta
- 25g butter
- 25g Parmesan (or vegetarian hard cheese), finely grated
Step by step
Get ahead
Prepare the mushrooms up to the end of step 4 a few hours ahead, cover, chill and bake from chilled for an extra 5 minutes. The polenta needs to be freshly made.
- Preheat the oven to 180°C, fan 160°C, gas 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.
- 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.
- 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.
- 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.
- Bake in the oven for a further 15 minutes until cooked through and golden.
- 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.
- Spoon the polenta onto 2 plates, top with the mushrooms and serve with a few baby kale or rocket leaves.
