Portobellos Stuffed with Curried Pea-Spinach-Red Lentil Polenta

Serves 5

2 tablespoons vegetable oil

1 tablespoon minced garlic

½ tablespoon minced fresh ginger

1 teaspoon curry powder

½ teaspoon ground turmeric

1 cup lite coconut milk

1 cup dried, split red lentils

1 cup frozen green peas

½ 6-ounce jar oil-packed sun-dried tomatoes, finely chopped and oil reserved

2½ pieces dried mango, chopped

2 tablespoons raisins

¾ cup fresh baby spinach

1½ tablespoons shredded coconut

2 tablespoons grated Parmesan cheese

1½ tablespoons mango chutney

Salt and pepper to taste

5 large portobello mushroom caps

1. Preheat broiler.  Spray baking sheet with nonstick cooking spray.
2. Heat vegetable oil in large skillet over medium heat, and sauté garlic and ginger about 30 seconds, or until fragrant.  Sprinkle with curry powder and turmeric.  Add coconut milk and lentils.  Reduce heat to medium-low, and cook 15 minutes more, or until lentils are softened.
3. Stir in peas, tomatoes, mango, raisins, spinach, and coconut, and cook 3 minutes more.  Remove from heat and stir in cheese and chutney.
4. Prepare polenta according to package directions.  Remove from heat, and stir in curry mixture; add salt and pepper to taste if desired.
5. Scrape off brown gills from inside mushroom caps using spoon.  Stir 2 tablespoons gills into polenta mixture, and discard remaining gills.  Brush both sides of mushroom caps with reserved oil from tomatoes.  Place caps, stem side down, on baking sheet, and broil 5 minuteson each side, or until soft.
6. Spoon polenta mixture into mushroom caps.  Broil mushrooms about 3 minutes, or until golden brown.  Using spatula, transfer mushrooms to serving plates.