Portobellos stuffed with Polenta and Spinach

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I guess I haven't posted anything in awhile...Here are a couple of items.

 

* Exported from MasterCook *

 

Portobellos Stuffed with Polenta and Spinach

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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. Sitr 2 tablespoons

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.

 

Source:

" Vegetarian Times, April 2005, p. 46 "

Ratings : Goodness 7

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Per Serving (excluding unknown items): 275 Calories; 6g Fat (18.5% calories from

fat); 10g Protein; 49g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 148mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

NOTES : 4.4 points; complexity 0+3+7=10

 

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.

 

Nutr. Assoc. : 27014 1448 0 0 0

 

Barbara Zanzig Kirkland, WA, USA

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