Shrimp-stuffed Portabellas on Tomato Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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