Grilled Mushroom "Burgers" On Polenta "Buns"

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Every Day with Rachael Ray

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Ingredients

1 large shallot

1/3 cup smoked almonds (a generous handful)

1/3 cup chopped flat-leaf parsley (a generous handful)

1/3 cup oil-cured sun-dried tomatoes (a generous handful)

1/4 cup red wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1/2 cup extra-virgin olive oil (EVOO), plus more for brushing

8 small portobello mushroom caps, wiped clean

1 18 ounce tub prepared plain or sun-dried tomato polenta, cut into 16 equal slices

Salt and pepper

8 slices smoked mozzarella or scamorza cheese

4 ribs celery with leafy tops, thinly sliced

2 bunches (about 8 ounces) arugula or spinach, chopped (about 4 cups)

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