Shrimp-stuffed Portabellas on Tomato Polenta
How to Make It
Step 1
1
Trim off mushroom stems flush with caps. Rinse caps well; place gill side up in a lightly oiled 10- by 15-inch pan.
Step 2
2
In a bowl, mix shrimp, green onions, mayonnaise, and cheese. Spoon shrimp mixture equally into mushroom caps.
Step 3
3
Bake in a 400° oven until cheese is melted and mushrooms are flexible when pressed, about 12 minutes.
Step 4
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.
Step 5
5
Spoon polenta equally into wide bowls. Set a stuffed mushroom on each portion. Add salt to taste.
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
Step 1
1
Trim off mushroom stems flush with caps. Rinse caps well; place gill side up in a lightly oiled 10- by 15-inch pan.
Step 2
2
In a bowl, mix shrimp, green onions, mayonnaise, and cheese. Spoon shrimp mixture equally into mushroom caps.
Step 3
3
Bake in a 400° oven until cheese is melted and mushrooms are flexible when pressed, about 12 minutes.
Step 4
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.
Step 5
5
Spoon polenta equally into wide bowls. Set a stuffed mushroom on each portion. Add salt to taste.
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