- 4 portabella mushroom caps (about 5 in. wide)
- Salad oil
- 3/4 pound shelled cooked tiny shrimp, rinsed
- 1/3 cup finely chopped green onions
- 2 tablespoons Safeway SELECT Mayonnaise
- 1 cup shredded Safeway SELECT Primo Taglio Hot Pepper Jack Cheese
- 4 1/2 cups chicken broth
- 1 cup instant polenta
- 1/4 cup finely chopped, drained oil-packed dried tomatoes
- Salt
- Trim off mushroom stems flush with caps. Rinse caps well; place gill side up in a lightly oiled 10- by 15-inch pan.
- In a bowl, mix shrimp, green onions, mayonnaise, and cheese. Spoon shrimp mixture equally into mushroom caps.
- Bake in a 400 degrees F oven until cheese is melted and mushrooms are flexible when pressed, about 12 minutes.
- 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.
- Spoon polenta equally into wide bowls. Set a stuffed mushroom on each portion. Add salt to taste.