Shrimp-stuffed Portabellas on Tomato Polenta


  • ¾ pound shelled cooked tiny shrimp, rinsed
  • Salt
  • 2 tablespoons mayonnaise
  • 4 portabella mushroom caps (5 in. wide)
  • 1 cup instant polenta
  • 1 cup shredded chili-flavor jack cheese
  • ¼ cup finely chopped drained oil-packed dried tomatoes
  • + 3 more ingredients
    • 1/3 cup finely chopped green onions
    • 4 ½ cups fat-skimmed chicken broth
    • Salad oil

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 f...

View full recipe at My Recipes


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