Free Healthy Recipe - Garlic Polenta Mushrooms with Lemon and Garlic Sauce

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Wheat Free

These polenta mushrooms make great cocktail food. They're suitable for vegans and gluten sensitive individuals.

Ingredients

2 free range eggs beaten

sea salt and pepper

400 grams small common mushrooms

1 cup fine polenta

olive oil spray

Method

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

See also:

Lemon, Garlic & Chive Sauce

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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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