1 cup instant polenta
1 6-oz jar oil-packed sun-dried tomatoes, finely chopped and oil reserced
1 1/2 cups fresh baby spinach
1/4 cup grated parmesan cheese [i'm only vegetarian, so i used real cheese, but i'm guessing vegan would be okay to use]
6 large portobello mushroom caps
1. preheat broiler. spray packing sheet w/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 it desired.
3. scrape off brown gills from inside mushroom caps using spoon. stir 2 TBS. girls into polenta mixture and discard remaning 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.
330 cal; 10g prot; 11g total fal (2g sat fat); 51g carb; 5mg chol; 210 mg sod; 8g fiber; 2g sugars