Donna's Diabetic Stuffed Portabello Mushrooms

Donna's Diabetic Stuffed Portabello Mushrooms Recipe

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Paul Bushay


This stuffed portabello mushroom recipe uses a cheese and vegetable mixture as stuffing and can be served as an appetizer, main course, or side dish. **WINNER OF THE dLIFE 2009 RECIPE CONTEST**


★★★★★ 1 vote

15 Min
20 Min


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1 1/2 Tbsp
shredded romano cheese
1 1/2 Tbsp
shredded parmesan cheese
sea salt & fresh cracked black pepper to taste
3/4 c
green bell pepper, chopped
fresh portabello mushrooms stems chopped
3/4 c
3 medium clove
garlic, pressed
fresh basil leaves, finely chopped
3 tsp
chopped parsley , fresh, italian
3 Tbsp
olive oil
2 1/4 c
shredded mozzarella cheese

How to Make Donna's Diabetic Stuffed Portabello Mushrooms


  • 1Preheat oven to 375 degrees
  • 2Using the chopped portabello mushroom stems, mix all vegetables and herbs
  • 3add olive oil.
  • 4Mix the cheeses together.
  • 5In a small amount of olive oil, saute mushroom caps for 3 to 5 minutes on both sides.
  • 6Remove from heat.
  • 7Put 1/2 TBSP cheese mixture on each mushroom.
  • 8Top with vegetable mixture.
  • 9Put in baking dish and bake until cheese is melted (15 to 20 minutes).

Printable Recipe Card

About Donna's Diabetic Stuffed Portabello Mushrooms

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

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