Portobellos Stuffed with Polenta and Spinach
30 minutes or fewer
30 minutes or fewer If you use 10 to 12 small portobellos instead of 6 large ones, this dish could be served as an appetizer. For a flavor twist, substitute marinated artichoke hearts for the sun-dried tomatoes.
- 1 cup instant polenta
- 1 6-oz. jar oil-packed sun-dried tomatoes, finely chopped and oil reserved
- 1 ½ cups fresh baby spinach
- ¼ cup grated Parmesan cheese
- 6 large portobello mushroom caps