1. Preheat oven to 375 degrees F.

Stuffed Portabellas

1. Add 1 tablespoon olive oil to hot pan and then add ½ teaspoon garlic, stirring constantly for 1 minute. Next add Spinach to pan and cook until wilted. Remove from pan and put into medium bowl.

2. To spinach, add artichoke, sour cream, ½ cup Parmesan cheese, and breadcrumbs in a large bowl. Season with dash of salt and ½ teaspoon pepper.

3. Brush face-down mushroom caps with olive oil. Flip over mushrooms and stuff each cap with an equal amount of the artichoke & spinach mixture.
4. Cook on baking sheet for about 15 minutes until until the mushrooms are easily pierced with fork and the cheese is melted.

Polenta

1. While mushrooms are cooking, boil 2 cups of water + 1 tsp. salt + ½ tsp. minced garlic. Once it comes to a light boil, reduce heat to a simmer and start to pour the corn meal in slowly in a stead stream into a whisk while whisking constantly to prevent cornmeal from clumping. Continue to whisk steadily for 2 minutes until it starts to thicken. Continue to whisk every 2-3 minutes for the next 15minutes. Then turn off heat, add butter and stir to combine, then cover pot with a lip and set aside off the heat.

Tomato & Cucumber Salad

1. Dice a large tomato and put into medium bowl.
2. Cut cucumber in half lengthwise and then cut into slides. Add to tomatoes.
3. Add the zest and juice from 1 lime, honey, and a pinch of salt & pepper. Mix together lightly to coat.

Plate: Put a serving of creamy polenta on each plate, then top with a portabella mushroom. Add tomato and cucumber salad and Enjoy!!