Dana’s Delights – Gluten Free Spanish Mushroom Tapas



2 tubes precooked polenta (plain) – cut into ¼ inch rounds
2 tablespoons olive oil plus more for brushing polenta
1 pound assorted mushrooms (any kind you like), stems removed, sliced thinly
½ cup parsley leaves
8 cloves garlic
Pinch salt & pepper


1 teaspoon paprika (Use the hot kind it adds a kick, 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 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 m


ushrooms and sauté until starting to brown and the liquid they put out is evaporated, about 2 or 3 minutes. Add the chopped parsley and garlic mixture, sauté for about 30 seconds. Add salt and pepper and paprika. Add sherry and cook until all liquid is evaporated.

Top polenta rounds with mushroom mixture.