Portobellos Stuffed with Polenta and Spinach

1. 1

   Preheat broiler.

2. 2

   Spray baking sheet with nonstick cooking spray.

3. 3

   Prepare polenta according to package directions.

4. 4

   Remove from heat, and stir in tomatoes, spinach and Parmesan cheese; add salt and pepper to taste if desired.

5. 5

   Scrape off brown gills from inside mushroom caps using spoon.

6. 6

   Stir 2 Tbs.

7. 7

   gills into polenta mixture, and discard remaining gills.

8. 8

   Brush both sides of mushroom caps with reserved oil from tomatoes.

9. 9

   Place caps, stem side down, on baking sheet, and broil 5 minutes on each side, or until soft.

10. 10

    Spoon polenta mixture into mushroom caps.

11. 11

    Broil mushrooms about 3 minutes, or until golden brown.

12. 12

    Using spatula, transfer mushrooms to serving plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.