Portobello Caps Stuffed With Chile Polenta And Cheese
Ingredients
- 1 tube (1 pound) refrigerated green chile-cilantro polenta, cut into 1/2"-thick slices
- 8 large portobello mushroom caps, stems removed (2 ounces each; 1 pound total)
- olive oil
- 2 tablespoons preminced oil-packed garlic
- 1 1/2 cups (6 ounces) preshredded mozzarella and provolone cheese blend
- ground black pepper
Instructions
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