Diabetic Low Fat Baked Stuffed Portobello Caps Recipes

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.

Steps:

• Mix together the chorizo, green onions, and cheddar cheese.
• Stuff mushroom caps with the mixture evenly, place in a greased baking dish with the red wine.
• Bake at 375 degrees Fahrenheit for 20-25 minutes or until sausage is cooked through and mushrooms are softened.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

Steps:

• Melt butter in skillet, add the sliced apples; I add a little water, cover and cook for about 10 minutes.
• Add brown sugar splenda, cinnamon, nutmeg if using, stir & cover, cook about 5 minutes.

Steps:

• Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.