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Portobello Caps Stuffed With Chile Polenta And Cheese


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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

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