Appetizers, Diabetic, Sides, Vegetarian

Stuffed Portabella Mushrooms


  • 4 medium-large portabella mushrooms
  • 1/2 cup finely chopped yellow onion
  • 1/8 teaspoon dried thyme
  • 3 cups chopped fresh spinach
  • 1/2 teaspoon crushed garlic
  • 2 tablespoons chopped sun-dried tomatoes packed in olive oil, drained
  • 1/2 cup cooked whole-wheat couscous or brown rice
  • 1/4 cup grated Parmesan cheese
  • Olive oil nonstick cooking spray


Preheat over to 450. 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 saute 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 mushroom on a large baking sheet and bake uncovered at 450 degrees for 15 minutes, until the mushrooms are tender and the topping is lightly browned. Serve hot.

Nutritional Facts

  •  Calories 87
  • Carbohydrates 10g
  • Cholesterol 5mg
  • Fat 1.3g
  • Fiber 2g
  • Protien 4.9g
  • Sodium 146 mg
  • Calcium 115mg

Diabetic exchange: 2 vegetable, 1/2 fat


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