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Defeat Diabetes Foundation

Defeat Diabetes
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Stuffed Portobello Mushrooms

Source: Fat Free Living Super Cookbook

by Jyl Steinback, America's Healthiest Mom

Serves: 4

6 large Portobello mushrooms
1/3 cup + 1 tbsp. vegetable broth
ľ tsp. garlic powder
ľ cup chopped onion
1˝ tsp. minced garlic
1˝ cups chopped tomatoes
2 tsp. Italian seasoning
˝ cup seasoned bread crumbs
3 tbsp. grated nonfat Parmesan cheese
ľ cups shredded nonfat mozzarella cheese
Ľ cup shredded reduced-fat mozzarella cheese

Preheat oven to 425°F. Spray shallow baking dish with cooking spray. Remove stems from mushroom caps; chop and set aside. Place mushroom caps, smooth side down, in baking dish; pour ? cup vegetable broth over mushrooms. Sprinkle with garlic powder; cover dish with foil and bake 13 to 15 minutes, until tender.

Spray nonstick skillet with cooking spray; add 1 tablespoon vegetable broth and heat over medium-high heat. Add onion and garlic to skillet; cook, stirring occasionally, until onion is transparent and softened. Add mushroom stems, tomatoes and Italian seasoning; cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Remove from heat; sir in bread crumbs and Parmesan cheese and mix well. Divide mixture among mushroom caps. Combine cheeses in plastic bag; shake until mixed. Sprinkle cheese over mushroom caps.

If not serving immediately, cover with plastic wrap or foil and refrigerate until ready to serve. Preheat broiler on high heat; remove wrap and broil mushrooms until cheese is melted and lightly browned.

Nutrition per Serving		Exchanges	Carb Choices
Calories	102	1 very lean meat	n/a
Fat	1 g	3 vegetable
Carbohydrates	13 g
Protein	10 g
Cholesterol	1 mg
Dietary Fiber	2 g
Sodium	340 mg