Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Old 29-12-2005, 10:27 PM posted to alt.food.diabetic
Pete Romfh
 
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Default Hardy Stuffed Mushrooms

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

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 **



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org



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Old 30-12-2005, 03:40 AM posted to alt.food.diabetic
Priscilla Ballou
 
Posts: n/a
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 **

--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong
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Old 30-12-2005, 04:14 AM posted to alt.food.diabetic
Pete Romfh
 
Posts: n/a
Default Hardy Stuffed Mushrooms

Priscilla Ballou wrote:
In article ,
"Pete Romfh" wrote:



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

Priscilla, who likes this recipe otherwise


I use a pair of spatchulas, one on each side. You could also pop them under
the broiler if you wished.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org




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