Gluten Free Spanish Mushroom Tapas Recipe
It’s Superbowl Season again and that means friends crowded around the TV rooting for their favorite team, crazy half time commercials and friendly wagers on the side. And snacks like this Gluten Free Spanish Mushroom Tapas Recipe!
Every year it is the same. I ask my husband if he is having anyone over to watch the big game. He says “No, I’ll just watch at home by myself.” Suits me fine because what I have discovered, not being a football fan, is that Superbowl Sunday is a great shopping day! No crowds, great sales, no fighting for the really cool shoes. But then, come Superbowl Sunday, the hubby announces that he is having a few friends over to watch the game. I freak! I have not prepared. I have not made snacks. “Don’t worry, I’ll just go pick up some stuff, have fun shopping,” says the hubby. OK, that all sounds good but what he is going to buy is hundreds of bags of chips and store bought dip. Now see the real problem is that even if I am not in charge of the food people will THINK I am! So I quickly run into the kitchen (praying no other smart woman figures out the great shoe shopping opportunities of Superbowl Sunday) and whip up something with ingredients I always have on hand.
This year, as I was so graciously invited to join in the Game Night Round Up by Mansi of Food And Fun, I decided to be prepared. This will be my contribution to both Mansi’s Round Up and my husband’s Superbowl snacks. And of course, they will be gluten-free.
I use prepared packaged polenta (they come in tube bags), slice them into rounds, grill them on the grill pan and then top with a delicious wild mushroom tapas mixture. They are quick, easy and delicious. Of course, if you are a purist you can always cook up some polenta from scratch, pour it into a sheet pan, let cool and then cut into rounds with cookie cutters, but then it wouldn’t be so quick and easy! Don’t worry, if you don’t have a grill pan, you can use a skillet (you just won’t get those cool grill marks) or a barbecue grill. By the way, your kitchen will smell amazing when you make the mushrooms!
Enjoy the game and go __________ (you can fill in the blank!)
- 2 tubes precooked polenta (plain) , cut into ¼ inch rounds
- 2 tablespoons olive oil , plus more for brushing polenta
- ½ cup parsley leaves
- 8 cloves garlic
- 1 pound assorted wild mushrooms , (any kind you like), stems removed, sliced thinly
- Pinch salt & pepper
- 1 teaspoon paprika , (I like the hot kind as it adds a kick, but if you don't like heat, use regular)
- ½ cup sherry , don’t use cooking sherry
Brush polenta rounds with olive oil on both sides and put on a hot grill pan for about 3 minutes per side. Don’t rush this step; you want to get good grill marks or browning if you are using a sauté pan. Pat with paper towels to remove excess oil.
Put the parsley leaves and garlic into a mini food processor and process until finely chopped (or chop by hand).
Heat a large sauté pan over high heat. Add the 2 tablespoons of olive oil and heat until shimmering. Add the mushrooms and sauté until they start to brown and the liquid they put out is evaporated, about 2 or 3 minutes. Add the chopped parsley and garlic mixture and sauté for about 30 seconds. Add salt, pepper, and paprika. Add sherry and cook until all liquid is evaporated.
Top polenta rounds with the mushroom mixture.
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