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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