Shrimp-Stuffed Portabellas On Tomato Polenta

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4 portabella mushroom caps (5 in. wide)

Salad oil

3/4 pound shelled cooked tiny shrimp, rinsed

1/3 cup finely chopped green onions

2 tablespoons mayonnaise

1 cup shredded chili-flavor jack cheese

4 1/2 cups fat-skimmed chicken broth

1 cup instant polenta

1/4 cup finely chopped drained oil-packed dried tomatoes


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