Portobellos Stuffed with Polenta and Spinach


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.

  • SERVINGServings


  • 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


  1. Preheat broiler. Spray baking sheet with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Spoon polenta mixture into mushroom caps. Broil mushrooms about 3 minutes, or until golden brown. Using spatula, transfer mushrooms to serving plates.

Nutrition Information

  • Serving Size: Serves 6
  • 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