Diabetic Grilled Stuffed Portobello Mushrooms Food

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the grill to medium heat
• Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
• In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Trim the stems from the mushrooms and use a spoon to scrape out the gills. Set mushrooms aside.
• Coat a large nonstick pan with cooking spray and add the onions and thyme. Place the pan over medium heat, cover, and cook for several minutes, until the onions are tender. Add little water during cooking if the skillet becomes too dry.
• Add the spinach and garlic and saute for a minute or two until the spinach is wilted. Remove the skillet from the heat and stir in the tomatoes, couscous, and cheese.
• Place 1/4 of the mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with cooking spray. Place the stuffed mushrooms on a large baking sheet and bake, uncovered, for 15 minutes, until the mushrooms have become tender and the topping is lightly browned. Serve hot.

DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS

Steps:

• In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
• Mix well.
• Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
• Cover and refrigerate for 30 minutes.
• Preheat the grill or oven broiler.
• Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
• Cook each side of the Portobello for 5 minutes.
• Serve immediately.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat greased grill to medium heat.
• Combine first 4 ingredients.
• Use spoon to remove stems and brown gills from undersides of mushroom caps; discard. Mix dressing and garlic; brush onto both sides of mushroom caps.
• Grill, top-sides up, 5 min.; turn. Top with vegetable mixture; grill 5 min. or until mushrooms are tender and cheese is melted. Sprinkle with basil.

MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE

Steps:

• Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
• *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

GRILLED STUFFED PORTOBELLO MUSHROOMS FOR TWO

Steps:

• Heat grill to medium heat.
• Use spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
• Heat remaining dressing in small skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
• Grill mushrooms, top sides up, 5 min; turn. Top with rice mixture; grill 5 min. until mushrooms are tender and cheese is melted.