diabetic stuffed mushroom caps
(1 RATING)
Not one of my own but I got this one about 20 years ago and I love it! Per serving (2 mushroom caps): 53 Calories 1g Fat (12.7% calories from fat) 5g Protein 9g Carbohydrate 2g Dietary Fiber 9mg Cholesterol 91mg Sodium Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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prep time
15 Min
cook time
15 Min
method
Bake
yield
20 serving(s)
Ingredients
- 40 large fresh button mushrooms, cleaned
- 3/4 teaspoon olive oil
- 2 cloves garlic, minced
- 3/4 teaspoon oregano
- 6 ounces chopped, frozen spinach, thawed, drained and squeezed dry
- 1/3 cup fat-free cottage cheese
- 1/4 cup green onions, minced
- 3 ounces cooked tiny shrimp
- 1/4 cup seasoned italian bread crumbs
- 1 tablespoon dijon mustard
- 1/2 teaspoon tabasco sauce
How To Make diabetic stuffed mushroom caps
-
Step 1Preheat 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.
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Step 2In 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.
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Step 3After 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Ingredient:
Vegetable
Diet:
Diabetic
Method:
Bake
Culture:
American
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