Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms, try this delicious blend and low-carb ingredients make this dish perfect for any occasion.

Stuffed Portabella Mushrooms Recipe

Stuffed Portabella Mushrooms

4 medium-large portabella mushrooms

½ cup finely chopped yellow onion

1/8 tsp. dried thyme

3 cups chopped fresh spinach

½ tsp. crushed garlic

2 Tbsp. chopped sun-dried tomatoes packed in olive oil, drained

½ cup cooked whole-wheat couscous or brown rice

¼ cup grated Parmesan cheese

Olive oil non-stick cooking spray

 

Preheat oven to 450 F.  Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom.  Set aside.

Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme.  Place the skillet over medium heat, cover, and cook for several minutes, until the onion are tender.  (Add a little during cooking if the skillet too dry.)  Add spinach and garlic and sauté for a minute or two, until spinach is wiled.  Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous or brown rice and Parmesan cheese.  Place a quarter of the spinach mixture in a depression in each mushroom cap, mounding the top slightly.  Spray top tops lightly with the cooking spray.

Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.          2 servings

 

(Recipe for Stuffed Portabella Mushrooms, Diabetic Connect, 2015)