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Shrimp-stuffed Portabellas on Tomato Polenta

Yield Makes 4 servings


  • 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
  • Salt

Nutrition 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

How to Make It

  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.