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diabetic stuffed mushroom caps

(1 rating)
chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

Not one of my own but I got this one about 20 years ago and I love it! Per serving (2 mushroom caps): 53 Calories 1g Fat (12.7% calories from fat) 5g Protein 9g Carbohydrate 2g Dietary Fiber 9mg Cholesterol 91mg Sodium Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

(1 rating)
yield 20 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For diabetic stuffed mushroom caps

  • 40 lg
    fresh button mushrooms, cleaned
  • 3/4 tsp
    olive oil
  • 2 clove
    garlic, minced
  • 3/4 tsp
    oregano
  • 6 oz
    chopped, frozen spinach, thawed, drained and squeezed dry
  • 1/3 c
    fat-free cottage cheese
  • 1/4 c
    green onions, minced
  • 3 oz
    cooked tiny shrimp
  • 1/4 c
    seasoned italian bread crumbs
  • 1 Tbsp
    dijon mustard
  • 1/2 tsp
    tabasco sauce

How To Make diabetic stuffed mushroom caps

  • 1
    Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely. Place mushroom caps on baking sheets with the trimmed stem-side up. Set them aside.
  • 2
    In a skillet, heat oil and add chopped mushroom stems, garlic, and oregano. Cook over medium heat for 5 minutes, stirring often. Transfer mixture to a mixing bowl.
  • 3
    After spinach has thawed, squeeze until all moisture has been removed. Add spinach to cooked mushrooms along with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco. Mix well. Top mushrooms generously with filling. Bake at 400° degrees F. for 15 minutes until mushrooms are tender. Serve warm.
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