Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

 

This recipe, Stuffed Portabella Mushrooms is from Diabetic Connect.  These mushrooms are made with fresh spinach, sun-dried tomatoes and whole wheat couscous.

 

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 nonstick 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 onions are tender.  (Add a little water during cooking if the skillet becomes too dry.)

Add the spinach and garlic and sauté for a minute or two, until the spinach is wilted.  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 the depression in each mushroom cap, mounding the top slightly.  Spray the tops lightly with the cooking spray.  Place the stuffed mushrooms on a large baking sheet and bake uncovered at 45o F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.           4 servings

 

(Recipe for Stuffed Portabella Mushrooms came from Diabetic Connect, 2014)

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Pasta with Artichokes

Pasta with Artichokes

Pasta with Artichokes

This couldn’t be easier – take 20 minutes from start to finish!  It looks and tastes like you fussed.

Pasta with Artichokes/Diane Randesi/The Greco Family “Cook”Book

Pasta with Artichokes

3 Tbsp. red wine vinegar

3 green onions, cut up

½ jar (8.5 oz.) Sun-dried tomatoes, cut up (packed in oil- INCLUDE the oil)

2 jars (6.5 oz.) artichokes hearts, cut up (packed in oil – INCLUDE the oil)

6 pieces pepperoni, cut up (optional)

¾ Lb. Farfalle pasta

1 ½ cups broccoli flowerets

½ cup Parmesan cheese

While you are cooking the pasta in salted water (20 minutes – al dente), combine the first 5 ingredients in your pasta serving bowl.  Set aside.

During the last 2 minutes of cooking the pasta, add the broccoli flowerets.  Drain pasta and broccoli together.  Add cooked pasta and broccoli to the serving bowl.  Top with Parmesan cheese.  Toss and serve.

(THE ONE THING THAT IS GREAT ABOUT THIS DISH – YOU CAN USE ANYTHING IN IT)

(Recipe for the Pasta with Artichokes was in the Greco Family “Cook”Book, Diand Randesi, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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