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Glutenfreeda's Recipe Index
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Shrimp Stuffed Mushrooms on Tomato Polenta

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

4 portabella mushroom caps
Olive oil
3/4 pound shrimp, shelled, deveined & then chopped
1 shallot, minced
1 garlic, minced
1/4 cup chives, chopped
2 Tablespoons mayonnaise
1 cup shredded jack cheese
1-1/2 Tablespoons unsalted butter
1 shallot, minced
4 cups gf Chicken Stock
1 cup polenta
1/4 cup oil packed sun-dried tomatoes, drained and chopped
1/4 cup heavy cream
Salt and freshly ground black pepper to taste

Directions

Preheat oven to 400°F.

Trim off mushroom stems so that they are flush with caps; rinse. Place mushrooms, gill-side up, in a lightly oiled baking pan (large enough to accomodate all 4 mushroom caps).

Heat about 2 teaspoons olive oil in a medium skillet over medium-high heat. Add shallts; sauté for 2 minutes or until just tender. Add garlic; sauté for 30 seconds. Add shrimp and sauté until opaque and just cooked through. Remove from heat and let cool.

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

Bake stuffed mushrooms for 10-12 minutes or until cheese is melted and mushrooms are tender.

Meanwhile, in a large saucepan, melt butter over medium heat. Add remaining shallot and sauté for 2 minutes. Add chicken stock and bring to a boil. In a steady stream, add polenta to chicken stock. Reduce heat and simmer, stirring constantly. Cook polenta at a simmer for about 10 minutes or until thickened. Stir in chopped sun-dried tomatoes and cream. Adjust seasonings to taste with salt and freshly ground black pepper.

To serve, spoon polenta equally into wide shallow bowls. Set a stuffed mushroom on each portion of polenta. Serve immediately.

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