Donna's Diabetic Stuffed Portabello Mushrooms Recipe

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Donna's Diabetic Stuffed Portabello Mushrooms

Paul Bushay

By
@chefbunyan

This stuffed portabello mushroom recipe uses a cheese and vegetable mixture as stuffing and can be served as an appetizer, main course, or side dish. **WINNER OF THE dLIFE 2009 RECIPE CONTEST**


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Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Saute

Ingredients

1 1/2 Tbsp
shredded romano cheese
1 1/2 Tbsp
shredded parmesan cheese
sea salt & fresh cracked black pepper to taste
3/4 c
green bell pepper, chopped
6
fresh portabello mushrooms stems chopped
3/4 c
tomato,chopped
3 medium clove
garlic, pressed
9
fresh basil leaves, finely chopped
3 tsp
chopped parsley , fresh, italian
3 Tbsp
olive oil
2 1/4 c
shredded mozzarella cheese

Directions Step-By-Step

1
Preheat oven to 375 degrees
2
Using the chopped portabello mushroom stems, mix all vegetables and herbs
3
add olive oil.
4
Mix the cheeses together.
5
In a small amount of olive oil, saute mushroom caps for 3 to 5 minutes on both sides.
6
Remove from heat.
7
Put 1/2 TBSP cheese mixture on each mushroom.
8
Top with vegetable mixture.
9
Put in baking dish and bake until cheese is melted (15 to 20 minutes).

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy