Diabetic stuffed potabella mushrooms. Hold mushroom upright and tap to dislodge dirt. Gently cut the stem flush with the cap, reserving the stem. Set gill-side up on a baking sheet.

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. Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. You can have Diabetic stuffed potabella mushrooms using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Diabetic stuffed potabella mushrooms

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

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. 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.

Diabetic stuffed potabella mushrooms instructions

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.

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. Mushrooms, which have no cholesterol and virtually no fat or sodium, can be an important part of a healthy diet.