Donna's Diabetic Stuffed Portabello Mushrooms

Donna's Diabetic Stuffed Portabello Mushrooms Recipe

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Paul Bushay

By
@chefbunyan

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**

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
20 Min
Method:
Saute

Ingredients

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
6
fresh portabello mushrooms stems chopped
3/4 c
tomato,chopped
3 medium clove
garlic, pressed
9
fresh basil leaves, finely chopped
3 tsp
chopped parsley , fresh, italian
3 Tbsp
olive oil
2 1/4 c
shredded mozzarella cheese

Step-By-Step

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).

About Donna's Diabetic Stuffed Portabello Mushrooms

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