Stuffed Mushrooms With Parmesan Polenta

• 4 None portobello mushrooms, cleaned
• 2 tbsp butter
• 2 slices bacon, finely chopped
• 1 clove garlic, peeled and crushed
• 5 cups baby spinach leaves
• 1 cup fresh ricotta
• 2 tbsp finely grated parmesan
• None None chopped chives, to serve
• None None Parmesan Polenta
• 4 cups chicken or vegetable stock
• 1 cup instant polenta
• 3 tbsp butter
• 1/4 cup finely grated parmesan

1. Preheat the oven to 350u0b0F. Line a baking tray with baking paper. Remove the stalks from the mushrooms and discard, then place the mushrooms, open-side up, on the prepared tray.
2. Melt the butter in a medium frying pan over moderate heat. Add the bacon and cook, stirring, for 2 mins or until browned. Add the garlic and spinach and cook, stirring, for 1 min, or until the spinach wilts. Remove the pan from the heat. and allow to cool for 10 mins.
3. Combine the cooled spinach mixture and ricotta and season.
4. Spoon the spinach mixture into the mushrooms. Sprinkle with parmesan and bake for 20 mins or until golden and tender.
5. Meanwhile, make the parmesan polenta. Bring the stock to a boil in a medium heavy-based saucepan over a moderate heat. Gradually add the polenta, stirring. Cook and stir for 8-10 mins or until quite thick. Remove from the heat and stir in the butter and parmesan.
6. Spoon the polenta onto serving plates. Top with mushrooms and sprinkle with chives. Serve.

portobello mushrooms, butter, bacon, clove garlic, baby spinach, fresh ricotta, parmesan, chives, parmesan polenta, chicken, instant polenta, butter, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/29631 (may not work)