Recipes from Italy · by Silvana Nava★ 5.0 (1)
Polenta Cups with Sautéed Mushrooms
NUTRITION · PER SERVING35M COOK
CAL 5%·PRO 7%
CARBS 19G70% OF CAL
2G FIBER0G ADDED1G INTRINSIC16G OTHER1G TOTAL SUGAR
FAT 3G26% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy polenta cups filled with sautéed mushrooms, garlic, and parsley. An impressive and easy appetizer.
starteritalian🥧 baking dish🥄 saucepan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 250 g instant polenta (- about 1¼ cups)
- 1 liter water (- 4¼ cups)
- 10-12 g fine salt (- 2 teaspoons)
- butter as needed (- for the mold )
- 500 g mushrooms (fresh or frozen) - button, cremini, or mixed mushrooms (- 1.1 pound)
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- salt (- to taste)
- 1 bunch chopped parsley
At a glance
PER SERVING · TIME 35M
CAL 5%·PRO 7%
CARBS 19G70% OF CAL
2G FIBER0G ADDED1G INTRINSIC16G OTHER1G TOTAL SUGAR
FAT 3G26% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 669mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 107mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.