Recipe: Yummy Diabetic stuffed potabella mushrooms
Diabetic stuffed potabella mushrooms. With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl. Stir in diced red pepper, parsley and thyme. How to Make Donna's Diabetic Stuffed Portabello Mushrooms.
Remove the stems and set aside. Brush the outside of the caps with some of the oil. Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter. You can have Diabetic stuffed potabella mushrooms using 0 ingredients and 7 steps. Here is how you cook it.
Ingredients of Diabetic stuffed potabella mushrooms
Cook sausage, retain fat, and sauté onions. Put sautéed veggies in bowl with rest of ingredients and mix well. Heat the remaining Tsp. olive oil in a medium skillet over medium heat. In a large bowl, mix together the cooked stems and onions, cream cheese, mozzarella, salt, and pepper.
Diabetic stuffed potabella mushrooms instructions
- Add all pesto ingredients except oil in food processor. Turn on and slowly add oil. Mix until puree.
- Preheat oven to 350.
- Prep mushrooms- destem and degill SAVE STEMS. Stems should break off quite easily and use spoon to scrape out gills. Wash mushrooms and stems under light running, cold water.
- Rough chop stems, carrots, and squash (looking for 1 cup of each), add pinch of salt and pepper and saute until soft..
- Mix veggies and pesto and spoon into mushroom caps.
- Lightly oil cookie sheet and place mushrooms on pan.
- Bake 10-13 minutes until mushroom is soft. (Optional) Sprinkle with cheese and bake until melted.
Stuff the mushrooms caps with the mixture. Using a silicone brush, coat mushrooms all over with the oil mixture. Coat a baking sheet with cooking spray. Remove stems from mushrooms; chop stems finely. Place mushrooms caps on prepared baking sheet.
