Recipe: Perfect Diabetic stuffed potabella mushrooms

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Diabetic stuffed potabella mushrooms.

You can have Diabetic stuffed potabella mushrooms using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Diabetic stuffed potabella mushrooms

  1. It’s 6 large of portabella mushrooms.
  2. It’s 2 large of carrots.
  3. It’s 2 of zucchini squash.
  4. It’s 1 of olive oil to saute.
  5. You need 1 pinch of salt and pepper.
  6. It’s 1 of favorite cheese for garnish.
  7. You need of Spinach pesto.
  8. Prepare 4 cup of spinach leaves.
  9. It’s 3 clove of garlic.
  10. Prepare 3 tbsp of nuts. pecan, almond, or pine nuts work well.
  11. It’s 1/2 tsp of dried basil.
  12. It’s 1/4 cup of olive oil.
  13. Prepare 1/3 cup of grated parmesian.
  14. You need 1 pinch of salt.

Diabetic stuffed potabella mushrooms step by step

  1. Add all pesto ingredients except oil in food processor. Turn on and slowly add oil. Mix until puree.
  2. Preheat oven to 350.
  3. 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.
  4. Rough chop stems, carrots, and squash (looking for 1 cup of each), add pinch of salt and pepper and saute until soft..
  5. Mix veggies and pesto and spoon into mushroom caps.
  6. Lightly oil cookie sheet and place mushrooms on pan.
  7. Bake 10-13 minutes until mushroom is soft. (Optional) Sprinkle with cheese and bake until melted.

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