Diabetic Stuffed Mushroom Caps
Per serving (2 mushroom caps):
1g Fat (12.7% calories from fat)
2g Dietary Fiber
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
40 largefresh button mushrooms, cleaned
3/4 tspolive oil
2 clovegarlic, minced
6 ozchopped, frozen spinach, thawed, drained and squeezed dry
1/3 cfat-free cottage cheese
1/4 cgreen onions, minced
3 ozcooked tiny shrimp
1/4 cseasoned italian bread crumbs
1 Tbspdijon mustard
1/2 tsptabasco sauce
How to Make Diabetic Stuffed Mushroom Caps
- Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely. Place mushroom caps on baking sheets with the trimmed stem-side up. Set them aside.
- In a skillet, heat oil and add chopped mushroom stems, garlic, and oregano.
Cook over medium heat for 5 minutes, stirring often. Transfer mixture to a mixing bowl.
- After spinach has thawed, squeeze until all moisture has been removed. Add spinach to cooked mushrooms along with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco. Mix well. Top mushrooms generously with filling. Bake at 400° degrees F. for 15 minutes until mushrooms are tender. Serve warm.