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Priscilla Ballou
 
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Default Hardy Stuffed Mushrooms

In article >,
"Pete Romfh" > wrote:

> This is no wimpy appetizer portion. Each of these is a light meal.
>
> -= Exported from BigOven =-
>
> Meat Stuffed Portobello Caps
>
> While Portabellas are often use as a meat substitute, this version adds a
> meat filling for a very hardy dish.
>
> Recipe By: Pete Romfh
> Serving Size: 8
> Cuisine: American
> Main Ingredient: Mushrooms
> Categories: Diabetic, Low Carb, Superbowl, Summer, Fourth of July, Grill,
> Simple - Easy, Snacks, Brunch, Appetizers
>
> -= Ingredients =-
> 8 medium Portobello mushrooms
> 2 stalks celery ; (optional)
> 1 oz. fresh basil leaves
> 1/4 oz. fresh thyme
> 2 small roma tomatoes
> 1 cup jack cheese ; to taste
> 1 lb. lean ground beef ; - cooked and drained
> 1 tablespoon Ginger roots ; grated fresh
> 1 medium shallot
> 1 pinch black pepper
> 2 tablespoon sesame seeds ; - tbs. toasted
> 4 oz. baby spinach leaves
> 1/4 cup EV Olive Oil
>
> -= Instructions =-
> Remove stems from the caps, remove dirty end then chop the stems and put
> them into a bowl. Take the caps and oil the outside with additional Olive or
> Grapeseed oil and place on to plates.
>
> Chop all other ingredients and add to chopped Portobello stems.
>
> Mix well and stuff into oiled caps.
>
> Grill for about 10 minutes, turning once


How do you keep the filling from spilling out when you turn them?

Priscilla, who likes this recipe otherwise

> Serve with a light spray of Soy Sauce and salt to taste.
>
> Each grilled mushroom (about 4 oz) contains an estimated:
> Cals: 224, FatCals: 128, TotalFat: 14g
> SatFat: 6g, polyFat: 1g, MonoFat: 6g
> Chol: 62mg, Na: 146mg, K: 419mg
> Totcarbs: 3, Fiber: 1g, Sugars: 1g,
> NetCarbs: 2g, Protein: 21g
>
>
> ** Recipe posted at: www.bigoven.com/recipe160277 **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **

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