Shrimp-Stuffed Portabellas On Tomato Polenta

• 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

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 400u0b0 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.

portabella mushroom caps, salad oil, shrimp, green onions, mayonnaise, shredded chiliflavor, chicken broth, instant polenta, drained oil, salt

Taken from www.myrecipes.com/recipe/shrimp-stuffed-portabellas-on-tomato-polenta (may not work)