These polenta mushrooms make great cocktail food. They're suitable for vegans and gluten sensitive individuals.
Heat the oven to 220 degrees Celsius.
Season the beaten egg with salt and pepper. Using a kebab stick to handle the mushrooms, dip each mushroom in the egg and cover with polenta.
Lay the polenta coated mushrooms on greaseproof paper.
Spray with oil and place on a baking rack sitting over a baking tray.
Bake for 20 minutes.
Makes 4 servings (serve = approx 5 mushrooms)
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Entree, Finger Food, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 381 kj |
| Calories | 91 kcal |
| Fat | 2.3 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 11.9 g |
| Total Protein | 4.7 g |
| Fibre | 1.7 g |
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