Mushrooms are a great addition to vegetarian meals. They’re low in calories and low on the glycemic scale. This recipe for stuffed mushrooms is super simple and delicious, and it makes a great presentation for guests. The mushrooms, which have a meatlike texture, makes a satisfying meal that even your meat-loving friends and family will enjoy!
Low-Glycemic Stuffed Portobello Mushrooms
Preparation time: 10 minutes
Cooking time: 14 minutes
Yield: 6 servings
1 tablespoon extra-virgin olive oil
1 shallot, minced
2 tablespoons dry white wine
4 cups fresh baby spinach
1/3 cup chopped sun-dried tomatoes, not packed in oil
One 4-ounce container crumbled goat cheese
6 medium portobello mushrooms, stems removed and inside gills scraped out with a spoon
Nonstick cooking spray
Salt and pepper to taste
In a large skillet, heat the olive oil over medium heat. Add the shallot, and cook until it’s softened, about 3 minutes.
Add the wine, spinach, and sun-dried tomatoes, and cook, stirring occasionally, until the spinach is just wilting, about 1 minute. Remove from heat, and place the mixture in a small bowl to cool completely.
After the spinach mixture is cool, stir in the goat cheese. Place the mushrooms with their openings facing up on a large plate. Fill each mushroom with the spinach-cheese mixture until it’s filled slightly over the top.
Spray the grill with nonstick cooking spray, and heat it to medium-high heat. Place the stuffed mushrooms on the grill, and cook them uncovered until the mushrooms are moist and softened, about 10 minutes. Season the mushrooms with salt and pepper to taste, and serve.
Per serving: Calories 124 (From Fat 73); Glycemic Load 1 (Low); Fat 8g (Saturated 4g); Cholesterol 15mg; Sodium 286mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 6g.
