Diabetic Stuffed Mushroom Caps

Diabetic Stuffed Mushroom Caps Recipe

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Paul Bushay


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.

★★★★★ 1 vote
15 Min
15 Min


40 large
fresh button mushrooms, cleaned
3/4 tsp
olive oil
2 clove
garlic, minced
3/4 tsp
6 oz
chopped, frozen spinach, thawed, drained and squeezed dry
1/3 c
fat-free cottage cheese
1/4 c
green onions, minced
3 oz
cooked tiny shrimp
1/4 c
seasoned italian bread crumbs
1 Tbsp
dijon mustard
1/2 tsp
tabasco sauce


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.
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.
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.

About Diabetic Stuffed Mushroom Caps

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy