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Italian Stuffed Mushrooms


Italian Stuffed Mushrooms
(Servings - 6; 3 mushrooms each)

  • 18 medium mushrooms (about 1 pound)
  • 1 Tablespoon olive oil
  • 3 medium cloves garlic, minced
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup sliced green onions
  • 3/4 cup fresh whole-wheat bread crumbs (1-1/2 slices bread)
  • Egg substitute equivialent to 1 egg
  • 2 Tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt-free Italian herb seasoning


Preheat oven to 425 degrees F. Remove and mince mushroom stems. Put caps in a 13x9x2-inch baking dish and set aside. Heat oil in a medium nonstick skillet over medium heat. Swirl to coast bottom. Saute mushroom stems and garlic for 5 minutes. Stir in bell peppers and cook until soft, 2 to 3 minutes. Add green onion and cook for 2 minutes.

Remove pan from heat and stir in remaining ingredients. Stuff filling into mushroom caps. Bake, uncovered, for 25 minutes.

Nutritional Analysis:
Calories - 72
Protein - 4gm
Fat - 4gm
Carbs - 7gm
Sodium - 90mg
Cholesterol - 2mg

Diabetic Exchanges:
1/2 Bread Starch

The copyright of the article Italian Stuffed Mushrooms in Diabetic Recipes is owned by . Permission to republish Italian Stuffed Mushrooms in print or online must be granted by the author in writing.

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