Carolina Kitchen: stuffed Portabello mushrooms

Photo: WLOS

By Dogwood Crafters' Brenda Anders


  • 1 cup milk
  • 1/4 cup polenta
  • 1.4 tsp pepper
  • 1/8 tsp salt
  • 1/2 cup sliced ham
  • 2 tablespoons butter
  • 1 onion, peeled and cut in 1/8 inch slices
  • 4 Portabello mushroom caps
  • 4 slices tomato – 1/4 inch thick
  • 1 cup grated Swiss cheese
  • parsley for garnish
  • Preheat the oven to 400 degrees. Lightly butter a baking dish.
  • In a 2-quart saucepan over medium heat, heat milk to just boiling. Whisk in the polenta, pepper and salt. Cook until thickened.
  • Stir in ham. Remove from heat and set aside.
  • In a large skillet, melt butter, add onion slices and sauté for 6-8 minutes or until golden brown.
  • Place mushroom caps onto baking dish. Pplace a tomato slice in the bottom of each mushroom cap.
  • Divide the polenta mixture evenly among the mushrooms, followed by the caramelized onions.
  • Divide swiss cheese evenly over mushrooms.
  • Bake 20 minutes. Remove from oven and top with parsley.