Diabetic, Low-Fat Baked Stuffed Portobello Caps 🍄🥗
Cook Time: 15 minutes
Prep Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 6
Description:
Indulge in the savory delight of our Diabetic, Low-Fat Baked Stuffed Portobello Caps! Bursting with flavor and packed with wholesome ingredients, this recipe is a nutritious twist on a classic dish, perfect for those seeking a healthier alternative. With a prep time of just one hour, these delectable stuffed mushrooms make for a quick and easy meal that’s sure to impress. Each bite is a symphony of taste and texture, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Plus, with its low protein, low cholesterol, and healthy profile, it’s a guilt-free delight that everyone will love.
Ingredients:
- 2 tablespoons olive oil
- 1/2 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 6 large portobello mushrooms
- 1 teaspoon coarse salt
- 1 red bell pepper, diced
- 1/2 cup Italian parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon black pepper
- Arugula, for garnish
Nutrition Facts (Per Serving):
- Calories: 66
- Fat: 4.7g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 393.4mg
- Carbohydrates: 5.3g
- Fiber: 1.6g
- Sugar: 2g
- Protein: 2.3g
Instructions:
| Step | Description |
|---|---|
| 1 | Combine olive oil and minced garlic in a small skillet. |
| 2 | Cook over very low heat until the garlic is soft and aromatic, being careful not to brown it. |
| 3 | Add red pepper flakes to the skillet, then remove it from the heat and set aside. |
| 4 | Hold each mushroom upright and tap gently to dislodge any dirt. Clean the mushrooms with a soft brush. |
| 5 | Carefully cut the stem of each mushroom flush with the cap, saving the stems for later use. |
| 6 | Brush the inside and outside of the mushroom caps sparingly with about half of the oil mixture. |
| 7 | Place the mushroom caps gill-side up on a baking sheet and sprinkle them with 1/2 teaspoon of coarse salt. |
| 8 | Using a paring knife, peel the reserved mushroom stems and finely dice them. |
| 9 | In a bowl, combine the diced mushroom stems with the diced red bell pepper, chopped parsley, and fresh thyme leaves. |
| 10 | Add the remaining oil mixture, along with the remaining salt and black pepper, to the bowl, and toss until well combined. |
| 11 | Let the mixture stand for about 1 hour, allowing the flavors to meld together and become somewhat juicy, tossing occasionally. |
| 12 | Preheat the oven to 450°F (230°C) and set a rack in the upper third of the oven. |
| 13 | Divide the prepared stuffing mixture evenly among the mushroom caps, spreading it out to cover the tops. |
| 14 | Bake the stuffed mushrooms in the preheated oven until they are tender throughout, about 10 to 15 minutes. |
| 15 | Once cooked, transfer the stuffed mushrooms to a warm serving platter and garnish them with fresh arugula. |
| 16 | Serve the Diabetic, Low-Fat Baked Stuffed Portobello Caps hot and enjoy the wholesome goodness with each bite! |
Keywords:
Low Protein, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Recipe Notes:
- Be sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Adjust the amount of red pepper flakes to suit your desired level of spiciness.
- Feel free to customize the stuffing with your favorite herbs and vegetables for added flavor.
- Serve these stuffed portobello caps as a delicious appetizer, side dish, or light meal option.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Indulge in the wholesome flavors of these Diabetic, Low-Fat Baked Stuffed Portobello Caps, and delight your taste buds with every mouthful! Whether you’re cooking for a special occasion or a cozy weeknight dinner, this recipe is sure to become a favorite in your culinary repertoire. Enjoy the satisfaction of preparing a delicious and nutritious meal that’s both easy on the waistline and bursting with flavor.
