Diabetic stuffed potabella mushrooms. The secret ingredient in our Stuffed Mushrooms? Hold mushroom upright and tap to dislodge dirt. Gently cut the stem flush with the cap, reserving the stem.

Our rich-tasting stuffing will surprise anyone with diabetes, because "yes, you can" eat these Cheesy Stuffed Mushrooms, because we made them lighter and healthier. Think of these loaded portobello mushrooms as a low-carb version of a stuffed potato--Cheddar cheese, sour cream, scallions and bacon melted into portobello mushroom caps for a delicious and satisfying dinner. Serve them with a green salad to round out the meal. You can cook Diabetic stuffed potabella mushrooms using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Diabetic stuffed potabella mushrooms

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

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms. A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe.

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.

Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner. Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara. Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.