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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 375 degrees

2Using the chopped portabello mushroom stems, mix all vegetables and herbs

3add olive oil.

4Mix the cheeses together.

5In a small amount of olive oil, saute mushroom caps for 3 to 5 minutes on both sides.

6Remove from heat.

7Put 1/2 TBSP cheese mixture on each mushroom.

8Top with vegetable mixture.

9Put 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