Diabetic Low Fat Grilled Portabella Mushrooms Food

GRILLED PORTOBELLO MUSHROOMS

Steps:

• In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
• Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
• To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

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.

GRILLED BALSAMIC PORTABELLA MUSHROOMS

Steps:

• Mix together the vinegar, oil, garlic, basil and seasonings.
• Place the mushroom (Smooth side down) in a baking dish.
• Pour the dressing over the mushrooms.
• Allow to marinate for 10 minutes, turning once.
• Grill for 5-7 minutes, turning once.
• Slice and serve on salads,sandwiches or pizzas.

GRILLED PORTABELLA MUSHROOMS

Steps:

• Remove stems of mushrooms and wipe them with a damp cloth.
• Preheat the broiler or grill.
• Mix oil, vinegar, herbs and garlic in a bowl.
• Brush mushrooms with the mixture.
• Grill or broil the mushrooms 3-5 minutes per side or until soft and brown.

DIABETIC GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat the grill to 350°F.
• 2. Wipe the mushrooms down with a slightly damp paper towel.
• 3. Remove the stems and set aside.
• 4. Brush the outside of the caps with some of the oil.
• 5. Season to taste with salt and pepper.
• 6. Flip the mushrooms over and brush them with oil and balsamic vinegar.
• 7. Season to taste with salt and pepper.
• 8. Prep all of the peppers and onions by washing and slicing them into small chunks.
• 9. Dice the leftover mushroom stems and add them to the peppers.
• 10. Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
• 11. Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
• 12. Mix the peppers mixture with crumbled blue cheese.
• 13. Flip the mushrooms over and fill the caps with the peppers and cheese.
• 14. Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.

GRILLED BALSAMIC- SOY PORTABELLA MUSHROOMS

Steps:

• Cut stem level to mushroom and clean mushrooms.
• Mix together olive oil, balsamic, soy, garlic, red pepper and sesame oil in a large ziplock bag or shallow marinating dish.
• Place mushrooms in bag with marinade and coat thoroughly; allow to sit for 1-3 hours, turning occasionally.
• Slice onions about 1/4-inch thick and set aside.
• Prepare grill, remembering to oil grate.
• Place mushrooms on grill (using extra marinade for a baste), and onion slices on mesh grate on grill.
• Drizzle onions with a little bit of olive oil and season with salt and pepper.
• Cook, basting mushrooms occasionally, and turning once, about 10 minutes or until tender in center.
• Do not burn onions or mushrooms (if they start cooking too fast, move them further from the hottest coals or heat source).
• Serve mushrooms with grilled onions on a kaiser roll, if desired, along with aioli or mayo and provolone cheese.
• You may microwave cheese on the mushroom for 45 seconds or so if you like it melted.

DIABETIC, LOW-FAT BAKED STUFFED PORTOBELLO CAPS

Steps:

• Combine oil and garlic in a small skillet.
• Cook over very low heat until soft and aromatic, not browned.
• Add red pepper flakes and remove from heat.
• Hold mushroom upright and tap to dislodge dirt.
• Clean with a soft brush.
• Gently cut the stem flush with the cap, reserving the stem.
• Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
• Set gill-side up on a baking sheet.
• Sprinkle with 1/2 tsp.
• of the salt.
• With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
• Stir in diced red pepper, parsley and thyme.
• Add remaining oil mixture and remaining 1/2 tsp.
• salt and pepper.
• Let stand until somewhat juicy, about 1 hour, tossing occasionally.
• Set rack in upper third of oven and preheat to 450 degrees.
• Divide the stuffing among the caps, spreading evenly.
• Bake until tender throughout, 10 to 15 minutes.
• Transfer to a warm platter and garnish with arugula.
• Serve hot.

QUICK LOW-FAT MUSHROOMS

Steps:

• Heat the oil in a non-stick frying pan over medium heat.
• Add the garlic and onion -stir until the onion has softened. Add the stock powder and dried basil. This should take roughly 3 minutes.
• Add the cut mushrooms and continue to cook for another minute. Add the extra oil if required to moisten the mushrooms. Season with salt and pepper to taste.
• Mix the cornflour with a little water in your measuring cup. Add more water to bring to the 1/4 cup measurement of water. Mix and add over the mushrooms. You can use cream or evaporated milk in place of the water if you wish.
• Continue to cook and stir until done to your liking. I prefer to keep my mushrooms chunky.
• Serve over toast, steak or chicken.