MEXICAN STUFFED MUSHROOMS (Diabetic) 12 large mushrooms -- about 2 1/2" diameter 1/3 cup thinly sliced green onions 1 clove garlic -- minced 3/4 teaspoon cumin 3/4 teaspoon chili powder 8 ounces tomato sauce 4 ounces diced green chilies 1/4 pound jalapeno Jack cheese -- shredded 2 cups unseasoned stuffing mix 2 teaspoons salad oil Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-inch skillet over medium heat, combine stem, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water and scrape browned bits free. Add tomato sauce, chilies, and half of cheese. Remove from heat and gently stir in the stuffing mix. Rub mushrooms with oil. Set cup side up in a 9- x 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400 degree F. oven until cheese is lightly browned, 15 to 20 minutes. Yield: 6 appetizer servings. Per Serving: 236 Calories; 14g Fat (50.6% calories from fat); 8g Protein; 22g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 915mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat ____________ Oriental Stuffed Mushrooms (Diabetic) 24 large mushrooms (about 2 pounds) 1/2 cup reduced-sodium soy sauce 1/4 cup dry sherry 1/2 pound ground turkey 3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 1/2 cup sliced green onions 1/4 cup finely chopped red or green bell pepper 1 egg white, lightly beaten 1 tablespoons Dijon-style mustard 2 cloves garlic, minced 1. Remove stems from mushrooms; reserve stems. Place mushroom caps in large bowl. In small bowl, combine soy sauce and sherry; pour over mushrooms. Cover and marinate at least 1 hour, stirring once after 30 minutes. 2. Finely chop reserved mushrooms stems. Place in large bowl with turkey, oats, green onions, pepper, egg white, mustard and garlic; mix well. Drain mushroom caps, reserving marinade. Fill caps with turkey mixture, packing well and mounding slightly. Place on broiler pan. Brush tops with reserved marinade. 3. Broil 7 to 8 inches from heat 15 to 18 minutes or until turkey is cooked through. Serve immediately. Makes 24 MUSHROOMS NUTRITION INFORMATION: 1 mushroom Calories 50, Calories From Fat 5, Total Fat 0.5g, Saturated Fat 0, Cholesterol 15mg, Sodium 310mg, Total Carbohydrates 5g, Dietary Fiber 1g, Protein 7g, Total Sugars 1g. ____________ Crab Stuffed Mushrooms Diabetic "Incredibly easy and taste even better! There are never any left over!" Original recipe yield: 9 servings. INGREDIENTS: 36 fresh mushrooms 1 (8 ounce) package Light cream cheese, softened 1 (6 ounce) can crab meat, drained 1/2 teaspoon garlic salt DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan. Serve hot, 4 Mushrooms per serving Points = 2 NOTE: you can use the imitation crabmeat.....but you have to make a small change using 5 ounces of imitation crabmeat, you should also add 1/4 C eggbeaters to compensate for the lack of moisture. They will come out just dandy! ____________ Stuffed Mushrooms~Diabetic 6 (2 mushroom) Servings Ingredients 6 ounces part-skim ricotta cheese 1 teaspoon Dijon-style mustard 1 garlic clove, minced 12 large mushrooms, stems removed Lemon juice 1 tablespoon chopped parsley Dash paprika Directions 1.Mix cheese with mustard and garlic in a medium-size bowl. Dip mushrooms in lemon juice. Stuff mushrooms with cheese mixture; sprinkle with parsley and a dash of paprika. Calories: 48 Protein: 4 g Sodium: 47 mg Cholesterol: 8 mg Fat: 2 g Carbohydrates: 4 g Exchanges: 1 Vegetable, 1/2 Fat Source: Light and Easy Diabetes Cuisine Author: Betty Marks ____________ Vegetable-Stuffed Mushrooms(Diabetic) Served as an appetizer or a side dish, these mushrooms are a special treat! Cooking Time: 20 minutes Preparation Time: 20 minutes You Will Need 24 large or 12 extra-large mushrooms, stems removed 2 teaspoons vegetable oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 carrot, finely chopped 1 red bell pepper, finely chopped 1/2 cup chicken broth 1/2 teaspoon dried oregano 3 tablespoons freshly grated Parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley What to Do 1. Arrange rack in center of oven. Heat oven to 400°F. 2. Bring a medium pot of water to boil; add mushroom caps and blanch 2 minutes. Drain on paper towels. 3. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes. Add carrot and bell pepper; cook 4 minutes. Add broth and oregano; cook 4 minutes more, until vegetables are very soft. Remove from heat; stir in Parmesan and parsley. 4. Spoon mixture into mushroom caps. Place on a baking sheet and bake 10 minutes or until piping hot. Serves: 4 Per serving (6 large or 3 extra-large mushrooms): Calories 107, fat 4 g, saturated fat 1 g, cholesterol 3 mg, sodium 216 mg, carbohydrate 13 g, fiber 3 g, protein 6 g. ____________ Onion Stuffed Baby Bellas(Diabetic) Chromium rich mushrooms filled with cheese and onions. What a terrific and tasty combination for controlling insulin surges! Make this recipe ahead of time, then pop it in the oven just before your friends arrive. 10 ounces baby bella mushrooms (about 16) 1 cup diced sweet onions 2 teaspoons butter 1 tablespoon oat bran 1 cup finely shredded swiss cheese 1/8 teaspoon mace Spray an 8-inch square baking dish with oil. Preheat oven to 350 degrees. Gently rinse mushrooms and dry with paper towel. Remove and discard stems; lay the caps upside-down in baking dish. Melt butter in a small skillet. Add onions and saute until translucent and just beginning to brown. Remove from heat; then, stir in oat bran, cheese, and mace. Combine. Fill each mushroom cap with the onion mixture, gently pressing mixture into the cap and dividing the mixture evenly among the mushrooms. Bake 12 minutes. Then, turn on the broiler and broil the mushrooms for 2 - 3 minutes, until the tops are bubbly. Serve warm. Makes 16 stuffed mushrooms. 1 stuffed mushroom: 3 g. fat; 7 g. total carb; 2 g. fiber; 2 g. protein Exchanges: 1½ vegetable; ½ fat ____________ Portabella Pizza~Diabetic While the rest of the family was having pizza last night, instead of just having the salad as I usually do, I decided to try something differnt for me that would give me that pizza taste. I took a 4 oz Portabella mushroom, sprayed it with cooking spray, then filled it with 1/8 cup of pizza sauce, 1/8 cup low fat ricotta cheese, 1 tsp each of chopped tomato and onion, a slice of chopped deli ham and topped it all with parmesean cheese. I baked it at 350 until it was bubbly and had it with my salad. It was very, very good. And while it doesn't sound like much, it was quite filling. Those Portabellos are quite big and meaty tasting. It is only 178 calories and 24 carbs. My husband even commented that it looked better than the pizza. Next time I fix it I'm going to add my favorite pizza topping, Anchovies. ____________ Stuffed Mushrooms With Ham and Vegetables ~Diabetic Every bite of these stuffed mushrooms is packed with flavor. Bring them along to a party to add a simple, healthy appetizer to the menu. Number of Servings: 8 Serving Size: 4 Mushrooms 1 slice whole-wheat bread About 30 medium-sized whole mushrooms 1 shredded carrot 1/4 cup low-sodium, low-fat ham, cooked and diced 1/4 cup Parmesan or Asiago cheese 1 egg 2 Tbsp walnuts, chopped 1 green onion, finely chopped 1 Tbsp chile sauce 1. Toast the bread untill golden brown. Let cool. Dice. 2. Preheat the oven to 350 F. 3. Remove and save the stems from the mushrooms. Put the mushroom caps with the stem side down on a large nonstick baking sheet. Lightly spray the tops with vegetable oil spray. Turn mushrooms over. 4. Finely chop the stems. Put the chopped stems in a medium bowl. Stir the remaining ingredients into the chopped stems. Spoon about 2 teaspoons of the mixture into the cavity of each mushroom. 5. Bake, uncovered, for 25 to 30 minutes or until the mushrooms are tender and the filling is warmed through. Exchanges Per Serving: 1/2 Fat, 1/2 Carbohydrate Nutrition Information Amount per serving Calories 65 Calories from Fat 23 Total Fat 3 g Saturated Fat 0 g Cholesterol 6 mg Sodium 144 mg Total Carbohydrate 7 g Dietary Fiber 1 g Sugars 2 g Protein 5 g ____________ Baked Mushrooms ~Diabetic Serving Size : 4 Ingredients 16 large field mushrooms 4 oz Chopped onions 1 oz. Whole wheat bread crumbs 4 oz Sausage meat ¼ tsp dried sage 1 pinch Salt and pepper Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs and seasonings. Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven. Cuisine:"Irish" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 12g Fat (70.6% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 Fat. NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore July 2000 ____________ Cheesy Pesto Stuffed Mushrooms ~Diabetic Yield: 6 Servings Ingredients 14 oz. large stuffing mushrooms (approximately 16) 3/4 cup packed basil leaves 1-1/2 tablespoons olive oil 1-1/2 tablespoons toasted pine nuts 1 tablespoon grated Parmesan cheese 1/2 teaspoon minced garlic 2 tablespoons chicken stock or water 1/4 cup 5% ricotta cheese Directions 1.Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. 2.Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet. 3.Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed. 4.Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot. Calories: 68, Protein: 3 g, Sodium: 62 mg, Cholesterol: 4 mg, Fat: 5 g, Carbohydrates: 4 g Exchanges: 1 Vegetable, 1 Fat Source: The Best Diabetes Cookbook
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