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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Stuffed Mushrooms

Original Recipe: Dana Roseman family recipe – Integrated Diabetes Services

INGREDIENTS:

  • 1 Lb large mushrooms
  • 1 clove garlic, minced
  • 1 small onion, minced
  • 3/4 c bread crumbs (I like to use Italian flavored or a gluten-free option if needed)
  • 1 Tbsp parsley, minced
  • 2 Tbsp melted butter
  • 3 Tbsp grated parmesan cheese
  • salt and pepper to taste
  • olive oil

    DIRECTIONS:

        • Preheat oven to 350F.

        • Wash and peel the skins of the mushrooms.  Take out the stems of the mushrooms.

        • Add stems to a blender along with all other ingredients except for olive oil.  Blend until a thick paste.

        • Line mushrooms on the baking sheet and fill with a rounded tablespoon of filling.

        • Top mushrooms with olive oil before baking.

        • Bake at 350 for 20 min.

        This recipe is easy to double, triple, etc depending on the size of your gathering, and is a great appetizer or side dish.  If you have extra filling, it is nice to fill in other vegetables – try a zucchini boat if you have one on hand!

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