Shrimp-stuffed Portabellas on Tomato Polenta

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Nutritional Information

Calories 605
Caloriesfromfat 27 %
Protein 44 g
Fat 18 g
Satfat 6.1 g
Carbohydrate 66 g
Fiber 10 g
Sodium 571 mg
Cholesterol 200 mg


4 portabella mushroom caps (5 in. wide)
Salad oil
3/4 pound shelled cooked tiny shrimp, rinsed
1/3 cup finely chopped green onions
2 tablespoons mayonnaise
1 cup shredded chili-flavor jack cheese
4 1/2 cups fat-skimmed chicken broth
1 cup instant polenta
1/4 cup finely chopped drained oil-packed dried tomatoes


1. Trim off mushroom stems flush with caps. Rinse caps well; place gill side up in a lightly oiled 10- by 15-inch pan.

2. In a bowl, mix shrimp, green onions, mayonnaise, and cheese. Spoon shrimp mixture equally into mushroom caps.

3. Bake in a 400° oven until cheese is melted and mushrooms are flexible when pressed, about 12 minutes.

4. Meanwhile, in a 3- to 4-quart pan, combine broth, polenta, and tomatoes. Stir over high heat until boiling, then reduce heat to low. Stir often until polenta is very smooth to taste, about 3 minutes.

5. Spoon polenta equally into wide bowls. Set a stuffed mushroom on each portion. Add salt to taste.