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Portobellos Stuffed with Polenta and Spinach
Ingredients
  • 1 cup instant polenta
  • 1 6-oz. jar oil-packed sun-dried tomatoes, finely chopped and oil reserved
  • 1 ½ cups fresh baby spinach
  • ¼ cup grated Parmesan cheese
  • 6 large portobello mushroom caps
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