Diabetic Vegetable Stuffed Mushrooms
Every diabetic needs dishes that are low in sodium and low in fat. This healthy diabetic recipe is for meatless vegetable stuffed mushrooms.
A minimum amount of olive oil is used and can even be eliminated if
desired. These mushrooms can have all the ingredients added without
being sauteed and will still have a decadent flavor.
They can even be made cheese less. And you don't have to be a diabetic to love this entree.
Ingredients:
15 large white mushrooms
4 tbsp. Dry bread crumbs
1/4 cup white onion, finely minced
1 tbsp. Extra virgin olive oil
3 garlic cloves, finely minced
1/4 cup green bell peppers, finely diced
1 small Roma tomato, finely diced
2 tsp. Fresh parsley or parsley flakes
1 tsp. Sea salt
1 tsp. Black pepper
2 tsp. Fat free mozzarella cheese, grated
To Make:
Preheat the oven to 400 degrees. Thoroughly wash the mushrooms and cut off the stems. Set the mushrooms aside. In a small pan, combine the
extra virgin olive oil, the mushroom stems, white onion, garlic, and the green bell peppers.
Saute these ingredients on medium heat until the garlic has begun to
soften. Remove the pan from the heat and drain off the excess oil by
placing the sauteed ingredients on a paper towel. Let them set for a
minute before placing them into the mushrooms.
Mix together the bread crumbs, the parsley, tomato, sea salt, and black pepper. In a baking pan, arrange the mushrooms. Fill each mushroom cap with the sauteed ingredients and the bread crumb mixture. Top each
mushroom with just a little grated fat free grated mozzarella cheese.
In the small baking pan, bake the stuffed vegetable mushrooms on 400
degrees for approximately 12 minutes or until the mozzarella cheese has started to brown. Remove the pan from the oven and serve immediately.
