diabetic grilled stuffed portobello mushrooms

How To Make diabetic grilled stuffed portobello mushrooms

• Step 1
  Preheat the grill to 350°F.
• Step 2
  Wipe the mushrooms down with a slightly damp paper towel.
• Step 3
  Remove the stems and set aside.
• Step 4
  Brush the outside of the caps with some of the oil.
• Step 5
  Season to taste with salt and pepper.
• Step 6
  Flip the mushrooms over and brush them with oil and balsamic vinegar.
• Step 7
  Season to taste with salt and pepper.
• Step 8
  Prep all of the peppers and onions by washing and slicing them into small chunks.
• Step 9
  Dice the leftover mushroom stems and add them to the peppers.
• Step 10
  Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
• Step 11
  Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
• Step 12
  Mix the peppers mixture with crumbled blue cheese.
• Step 13
  Flip the mushrooms over and fill the caps with the peppers and cheese.
• Step 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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