ROASTED STUFFED PORTOBELLO MUSHROOMS W SPINACH-CILANTRO PESTO

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ROASTED STUFFED PORTOBELLO MUSHROOMS W SPINACH-CILANTRO PESTO

Yield: 4 servings

Source: " 1,001 Delicious Recipes For People with Diabetes "

Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Print: http://diabeticgourmet.com/recipes/html/293.shtml

Note: Serve one mushroom as an appetizer or first course.

The vegetable stuffing can also be used to fill large

white mushroom caps.

INGREDIENTS

- 8 large portobello mushrooms (5-6 inches diameter)

- Vegetable cooking spray

- 1 cup finely chopped zucchini

- 1 cup shredded carrots

- 3 green onions and tops, thinly sliced

- 4 tablespoons dry unseasoned breadcrumbs

- Spinach-Cilantro Pesto (recipe follows)

- Salt and pepper, to taste

- 1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese

DIRECTIONS

Remove and chop mushroom stems. Spray large skillet

with cooking spray; heat over medium heat until hot.

Saute mushroom stems, zucchini, carrots, and green onions

until crisp-tender, 8 to 10 minutes. Stir in breadcrumbs

and pesto. Season to taste with salt and pepper.

Spoon vegetable mixture onto mushrooms.

Spray aluminum-foil-lined jelly roll pan with cooking spray;

arrange mushrooms on pan. Roast mushrooms at 425 degrees F.

until mushrooms are tender, about 20 minutes, sprinkling

with cheese the last 5 minutes of roasting time.

SPINACH-CILANTRO PESTO

Yield: Makes about 1/2 cup

INGREDIENTS

- 1 cup loosely packed spinach leaves

- 1/4 cup finely chopped cilantro

- 3 garlic cloves

- 1/4 teaspoon ground cumin

- 1 tablespoon grated fat-free Parmesan cheese

- 1-2 teaspoons olive oil

- 1-2 teaspoons lime juice

- 1-2 teaspoons water

- Salt and pepper, to taste

DIRECTIONS

Process all ingredients, except water, salt, and pepper,

in food processor or blender until smooth; add water if

necessary for consistency. Season to taste with salt

and pepper. Serve at room temperature.

Nutritional Information Per Serving (1/4 of recipe):

Calories: 185, Fat; 3.9 g, Cholesterol: 7.6 g,

Sodium: 206 mg, Protein: 16 g, Carbohydrate: 19.1 g

Diabetic Exchanges: 4 Vegetable, 1/2 Bread, 1 Meat

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar