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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

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

Nutrition Facts

605 calories; calories from fat 27%; protein 44g; fat 18g; saturated fat 6.1g; carbohydrates 66g; fiber 10g; sodium 571mg; cholesterol 200mg.
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