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
  • 6
    fresh portabello mushrooms stems chopped
  • 3/4 c
  • 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

How to Make Donna's Diabetic Stuffed Portabello Mushrooms


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