YieldsMakes 4 servings

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.

Shrimp-stuffed Portabellas on Tomato Polenta