Recipe: Delicious Diabetic stuffed potabella mushrooms
Diabetic stuffed potabella mushrooms. Divide the stuffing among the caps, spreading evenly. Transfer to a warm platter and garnish with arugula. How to Make Donna's Diabetic Stuffed Portabello Mushrooms.
Mix the peppers mixture with crumbled blue cheese. Trim stems from mushrooms and finely chop. Heat a non-stick frying pan over medium heat. 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
With a small spoon carefully scoop out black gills and if you can, buy mushrooms that are still curled on the edges as these are the most fresh. Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter. Cook sausage, retain fat, and sauté onions. Put sautéed veggies in bowl with rest.
Diabetic stuffed potabella mushrooms step by step
- 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.
Stir in the mozzarella cheese and melt. Remove the pan from the heat and stir in the Parmesan cheese. In a large bowl, mix together the cooked stems and onions, cream cheese, mozzarella, salt, and pepper. Stuff the mushrooms caps with the mixture. Using a silicone brush, coat mushrooms all over with the oil mixture.
