Email to Marla Hudgins      

Grilled Stuffed Mushrooms

Source of Recipe

Marla


List of Ingredients

DIABETIC GRILLED STUFFED MUSHROOMS

- 1 (3 ounce) package nonfat cream cheese, softened
- 1/4 cup nonfat mayonnaise
- 3 tablespoons shaved Parmesan cheese
- 3 tablespoons finely chopped green onion
- 1 (6-1/2 ounce) jar marinated artichoke hearts, drained and finely chopped
- 12 ounces large white mushrooms, stems removed (about 32)
- Olive oil cooking spray
- 1/4 cup dry bread crumbs
- 1 tablespoon olive oil
- 1/2 teaspoon salt-free Mrs. Dash Seasoning Blend
or salt-free seasoning of choice




Recipe


Preheat a gas grill to medium-high or prepare a medium-hot
fire in a charcoal grill, with the rack placed 4 to 6 inches
above the heat. In a medium bowl, combine cream cheese,
mayonnaise, cheese, green onions, and artichoke hearts. Mix well.

Spray the rounded side of mushroom caps with cooking spray.
Spoon approximately 1 scant tablespoon cheese-artichoke
mixture into each mushroom cap. In a small bowl combine
bread crumbs, oil, and Mrs. Dash seasoning, mixing well.
Sprinkle equal amounts on top of each stuffed mushroom.

When you are ready to grill, place mushrooms in a 10-inch grill
basket or on a piece of foil, in a single layer, stuffed side up.
Place the basket or foil on the grill and cook for 8 to 10 minutes
or until mushrooms are tender and filling is thoroughly heated.

You can also bake in the oven at 350 F for 15 minutes or until done.

Yield: 8 servings


Nutritional Information Per Serving (4 mushrooms):
Glycemic Index: 40, Glycemic Load: 2, Calories: 61,
Protein: 3 g, Animal Protein: 2 g, Vegetable Protein: 1 g,
Carbohydrate: 6 g, Dietary Fiber: 1 g, Net Carbohydrate: 5 g,
Fat: 2-1/2 g, Saturated Fat: 1/2 g, Cholesterol: 2 mg, Sodium: 210 mg

Diabetic Exchanges: 1 Vegetable, 1/2 Lean Meat, 1/2 Fat