diabetic stuffed mushroom cups

How To Make diabetic stuffed mushroom cups

• 1

  Place mushrooms on a 15-in. x 10-in. x 1-in. baking pan. Spray with cooking spray; sprinkle with garlic powder and dash pepper. Bake at 425° for 10 minutes or until tender.
• 2

  In a large saucepan, saute onion in oil until tender. Stir in spinach and cook until wilted. In a small bowl, whisk the egg substitute, salt and remaining pepper; add to pan. Cook and stir until set.
• 3

  Spoon egg mixture into mushrooms; sprinkle with cheese and basil
• 4

  Nutrition: 1 stuffed mushroom equals 126 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 472 mg sodium, 10 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.
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