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    Veggie-Stuffed Mushrooms (6)


    Source of Recipe


    .
    Veggie-Stuffed Mushrooms (6)

    everydaydiabeticrecipes.com
    SERVES 6 - SERVING SIZE 2 mushrooms
    COOK TIME 25 Min

    This colorful starter works with almost any veggie you have on hand, and proves that we eat with our eyes! Sprinkle our Veggie-Stuffed Mushrooms with a bit of grated Parmesan cheese just before serving and watch how fast the gang digs in!

    What You'll Need:
    • 12 large mushrooms (about 3/4 pound)
    • 1 tablespoon olive oil
    • 1 small zucchini, shredded
    • 1/2 small onion, finely chopped
    • 1/2 red bell pepper, finely chopped
    • 1/4 cup plain bread crumbs*
    • 1/2 teaspoon garlic powder*
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    What To Do:
    1. Preheat the oven to 350°F.

    2. Remove the mushroom stems from the caps; finely chop the stems.

    3. In a large skillet, heat the oil over medium heat. Add the mushroom stems, zucchini, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes. Add the bread crumbs, garlic powder, salt, and black pepper.

    4. Stuff each mushroom cap with the vegetable mixture and place on a large ungreased rimmed baking sheet. Bake for 20 to 25 minutes, or until the mushrooms are tender and heated through. Serve immediately.

    Notes
    *To make this a gluten-free recipe, use a gluten-free bread crumb product and seasonings with no added starch from a gluten-containing source.

    One serving equals: Calories 56 (Calories from Fat 25); Total Fat 2.7g (Saturated Fat 0.4g, Trans Fat 0.0g); Protein 2.4g; Cholesterol 0.0mg; Sodium 134mg; Total Carbohydrates 6.5g; Dietary Fiber 1.1g; Sugars 2.2g

 

 

 


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