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donna's diabetic stuffed portabello mushrooms

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

This stuffed portabello mushroom recipe uses a cheese and vegetable mixture as stuffing and can be served as an appetizer, main course, or side dish. **WINNER OF THE dLIFE 2009 RECIPE CONTEST**

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Saute

Ingredients For donna's diabetic stuffed portabello mushrooms

  • 1 1/2 Tbsp
    shredded romano cheese
  • 1 1/2 Tbsp
    shredded parmesan cheese
  • sea salt & fresh cracked black pepper to taste
  • 3/4 c
    green bell pepper, chopped
  • 6
    fresh portabello mushrooms stems chopped
  • 3/4 c
    tomato,chopped
  • 3 medium clove
    garlic, pressed
  • 9
    fresh basil leaves, finely chopped
  • 3 tsp
    chopped parsley , fresh, italian
  • 3 Tbsp
    olive oil
  • 2 1/4 c
    shredded mozzarella cheese

How To Make donna's diabetic stuffed portabello mushrooms

  • 1
    Preheat oven to 375 degrees
  • 2
    Using the chopped portabello mushroom stems, mix all vegetables and herbs
  • 3
    add olive oil.
  • 4
    Mix the cheeses together.
  • 5
    In a small amount of olive oil, saute mushroom caps for 3 to 5 minutes on both sides.
  • 6
    Remove from heat.
  • 7
    Put 1/2 TBSP cheese mixture on each mushroom.
  • 8
    Top with vegetable mixture.
  • 9
    Put in baking dish and bake until cheese is melted (15 to 20 minutes).
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Categories & Tags for Donna's Diabetic Stuffed Portabello Mushrooms:

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