Diabetic Stuffed Mushrooms

These diabetic stuffed mushrooms are finger licking good. I suppose you have to be a mushroom lover to even think about touching mushrooms. This comes easy to me because i am a mushroomholic. We go through at least 2 10 ounces packages of mushrooms per week. When I found this recipe, I could not wait to try it!! I will be fixing these at my next party for sure.

The recipe calls for cremini mushrooms. There is little different between to White Mushroom and Cremini Mushrooms. Cremini mushrooms have aged longer than the white mushrooms. Because they are aged, they taste more like a portabello mushroom. Portabellos are aged the longest out of the variety of mushrooms. So, sometimes a cremini is called " baby portabellos." Cremini mushrooms are a tad firmer than white mushrooms and have a stronger flavor. This comes in handy when you are pairing the mushroom with other strong ingredients. You can still taste that mushroom taste through the other ingredients. YUMMY! Enjoy these diabetic stuffed mushrooms.

Sausage Stuffed Mushrooms

Serves: 6
Serving Size: 3 mushrooms
Preparation Time: 20 minutes
Cook Time: 14 minutes

18 large cremini mushrooms
2/4 cup plain dry bread crumbs, divided
2 tablespoons grated Parmesan cheese
2 ounces chicken sausage links, casings removed
1 large onion, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons fresh minced parsley
1/4 teaspoon pepper

1. Preheat oven to 400 degrees F. Remove stems from mushrooms and finely chop stems. Mix 2 tablespoons bread crumbs and Parmesan in small bowl.

2. Lightly coast large nonstick skillet with nonstick cooking spray and set over medium heat. Cook sausages until they begin to brown, about 5 minutes, breaking up with side of spoon. Stir in onion, red pepper, mushroom stems, and parsley and cook until vegetables are soft, about 5 minutes. Stir in remaining bread crumbs and black pepper. Remove from heat. Add 1 teaspoon of water at a time until you have a stuffing that is moist enough to mound.

3. Mound stuffing in mushrooms and arrange, stuffing-side up, in 13X19 inch baking dish. Sprinkle with Parmesan mixture. Bake until heater through, about 9 minutes.

Exchanges: 1 Starch, 1 Vegetable, 1 Fat

Calories 115, Calories from Fat 25, Total Fat 3g, Saturated Fat 1g, Trans Fat 0g, cholesterol 10mg, Sodium 195mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 4g, Protein 6g.

Source: The Diabetes comfort Food Cookbook: Foods to Fill You Up, Not out, published by the American Diabetes Association © 2011

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