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Veggie-Stuffed Mushrooms (6)




Source of Recipe


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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