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Ingredients

• 1/2 pound fresh shiitake mushrooms
• 1/2 large onion, sliced
• Vegetable cooking spray
• 1/2 (8-ounce) container fresh button mushrooms, sliced
• 3/4 cup 1% lowfat milk
• 2 tablespoons cornstarch
• 2 tablespoons 1% lowfat milk
• 1/4 cup 1/3-less-fat cream cheese, softened
• 1/4 cup dry white wine
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• Cream Sauce
• 2 (17-ounce) tubes plain or pesto-flavored polenta, cut into 1/2-inch slices
• 1/2 cup grated Parmesan cheese, divided

Description

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