Portobellos Stuffed with Polenta and Spinach

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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.

  • 6Servings


  • 1 cup instant polenta
  • 1 6-oz. jar oil-packed sun-dried tomatoes, finely chopped and oil reserved
  • 1 1/2 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese
  • 6 large portobello mushroom caps


Preheat broiler. Spray baking sheet with nonstick cooking spray.

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

Scrape off brown gills from inside mushroom caps using spoon. Stir 2 Tbs. gills into polenta mixture, and discard remaining gills. Brush both sides of mushroom caps with reserved oil from tomatoes. Place caps, stem side down, on baking sheet, and broil 5 minutes on each side, or until soft.

Spoon polenta mixture into mushroom caps. Broil mushrooms about 3 minutes, or until golden brown. Using spatula, transfer mushrooms to serving plates.

Nutrition Information

  • Calories: 330
  • Carbohydrate Content: 51 g
  • Cholesterol Content: 5 mg
  • Fat Content: 11 g
  • Fiber Content: 8 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 210 mg
  • Sugar Content: 2 g