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Diabetic Grilled Stuffed Portobello Mushrooms
small yellow or red onion
red or orange pepper
blue cheese, crumbled
freshly ground sea salt and pepper to taste
1Preheat the grill to 350°F.
2Wipe the mushrooms down with a slightly damp paper towel.
3Remove the stems and set aside.
4Brush the outside of the caps with some of the oil.
5Season to taste with salt and pepper.
6Flip the mushrooms over and brush them with oil and balsamic vinegar.
7Season to taste with salt and pepper.
8Prep all of the peppers and onions by washing and slicing them into small chunks.
9Dice the leftover mushroom stems and add them to the peppers.
10Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
11Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
12Mix the peppers mixture with crumbled blue cheese.
13Flip the mushrooms over and fill the caps with the peppers and cheese.
14Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.