Diabetic Grilled Stuffed Portobello Mushrooms Recipes

DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS

Steps:

• In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
• Mix well.
• Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
• Cover and refrigerate for 30 minutes.
• Preheat the grill or oven broiler.
• Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
• Cook each side of the Portobello for 5 minutes.
• Serve immediately.

DIABETIC GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat the grill to 350°F.
• 2. Wipe the mushrooms down with a slightly damp paper towel.
• 3. Remove the stems and set aside.
• 4. Brush the outside of the caps with some of the oil.
• 5. Season to taste with salt and pepper.
• 6. Flip the mushrooms over and brush them with oil and balsamic vinegar.
• 7. Season to taste with salt and pepper.
• 8. Prep all of the peppers and onions by washing and slicing them into small chunks.
• 9. Dice the leftover mushroom stems and add them to the peppers.
• 10. Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
• 11. Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
• 12. Mix the peppers mixture with crumbled blue cheese.
• 13. Flip the mushrooms over and fill the caps with the peppers and cheese.
• 14. Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill for medium heat.
• In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
• Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

DIABETIC, LOW-FAT BAKED STUFFED PORTOBELLO CAPS

Steps:

• Combine oil and garlic in a small skillet.
• Cook over very low heat until soft and aromatic, not browned.
• Add red pepper flakes and remove from heat.
• Hold mushroom upright and tap to dislodge dirt.
• Clean with a soft brush.
• Gently cut the stem flush with the cap, reserving the stem.
• Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
• Set gill-side up on a baking sheet.
• Sprinkle with 1/2 tsp.
• of the salt.
• 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.
• Add remaining oil mixture and remaining 1/2 tsp.
• salt and pepper.
• Let stand until somewhat juicy, about 1 hour, tossing occasionally.
• Set rack in upper third of oven and preheat to 450 degrees.
• Divide the stuffing among the caps, spreading evenly.
• Bake until tender throughout, 10 to 15 minutes.
• Transfer to a warm platter and garnish with arugula.
• Serve hot.