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Portobello Caps Stuffed with Chile Polenta and Cheese

Photo: Mitch Mandel
Even meat lovers will respond to the toothsome texture and rich flavor of this savory mushroom main dish.

Ingredients

Serves: Prep:  6min |Cook: 11min |Total: 17min
              

Directions

1.
Preheat the grill or broiler. Coat a grill rack or broiler pan with cooking spray.
2.
Place the polenta in a single layer on a microwaveable plate. Cover with plastic wrap. Microwave on high power for 3 minutes, or until heated through. Set aside.
3.
Coat a sheet of heavy-duty aluminum foil with cooking spray. Place the mushrooms, cap side up, on the foil. Brush with olive oil to coat. Flip the mushrooms. Spread about 1/4 teaspoon of the garlic over each mushroom. Pat the polenta slices into rounds that are as wide as the mushrooms. Place the polenta on the mushrooms. Sprinkle with the cheese. Drizzle with the olive oil.
4.
Grill the mushrooms over direct heat for about 8 minutes, or until the cheese is bubbling. Season to taste with the pepper.

Nutritional Facts per serving

CALORIES 176.8 CAL

FAT 9.1 G

SATURATED FAT 4 G

CHOLESTEROL 22.1 MG

SODIUM 300.3 MG

CARBOHYDRATES 12.9 G

TOTAL SUGARS 1.6 G

DIETARY FIBER 1.2 G

PROTEIN 8.7 G
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