diabetic grilled stuffed portobello mushrooms

How To Make diabetic grilled stuffed portobello mushrooms

• 1

  Preheat the grill to 350°F.
• 2

  Wipe the mushrooms down with a slightly damp paper towel.
• 3

  Remove the stems and set aside.
• 4

  Brush the outside of the caps with some of the oil.
• 5

  Season to taste with salt and pepper.
• 6

  Flip the mushrooms over and brush them with oil and balsamic vinegar.
• 7

  Season to taste with salt and pepper.
• 8

  Prep all of the peppers and onions by washing and slicing them into small chunks.
• 9

  Dice the leftover mushroom stems and add them to the peppers.
• 10

  Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
• 11

  Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
• 12

  Mix the peppers mixture with crumbled blue cheese.
• 13

  Flip the mushrooms over and fill the caps with the peppers and cheese.
• 14

  Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.
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