Shrimp-stuffed Portabellas on Tomato Polenta

Name: Shrimp-stuffed Portabellas on Tomato Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters fat-skimmed chicken broth; 79 milliliters finely chopped green onions; 237 milliliters shredded chili-flavor jack cheese; 2 Tbsps mayonnaise; 59 milliliters finely chopped drained oil-packed dried tomatoes; 237 milliliters instant polenta; 4 portabella mushroom caps (5 in. wide); 4 servings Salad oil; 4 servings Salt; 340 grams shelled cooked tiny shrimp, rinsed

Shrimp-stuffed Portabellas on Tomato Polenta might be just the main course you are searching for. This recipe makes 4 servings with 431 calories, 31g of protein, and 17g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have fat-skimmed chicken broth, portabella mushroom caps, tiny shrimp, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Trim off mushroom stems flush with caps. Rinse caps well; place gill side up in a lightly oiled 10- by 15-inch pan.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

In a bowl, mix shrimp, green onions, mayonnaise, and cheese. Spoon shrimp mixture equally into mushroom caps.

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Green Onions

Mayonnaise

Mushrooms

Cheese

Shrimp

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Bowl

Bake in a 400 oven until cheese is melted and mushrooms are flexible when pressed, about 12 minutes.

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Mushrooms

Cheese

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Oven

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.

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Tomato

Polenta

Broth

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Frying Pan

Spoon polenta equally into wide bowls. Set a stuffed mushroom on each portion.

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Mushrooms

Polenta

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Bowl

Add salt to taste.

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Salt

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Frying Pan

Bowl

Oven

Ingredients

Servings:

1liters

fat-skimmed chicken broth 79milliliters

finely chopped green onions 237milliliters

shredded chili-flavor jack cheese 2Tbsps

mayonnaise 59milliliters

finely chopped drained oil-packed dried tomatoes 237milliliters

instant polenta 4

portabella mushroom caps (5 in. wide)4servings

Salad oil 4servings

Salt 340grams

shelled cooked tiny shrimp, rinsed

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Scarpetta Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 13 dollars per bottle.