Stuffed Mushrooms Recipe

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Stuffed Mushrooms

Original Recipe: Dana Roseman family recipe – Integrated Diabetes Services

INGREDIENTS:

• 1 Lb large mushrooms
• 1 clove garlic, minced
• 1 small onion, minced
• 3/4 c bread crumbs (I like to use Italian flavored or a gluten-free option if needed)
• 1 Tbsp parsley, minced
• 2 Tbsp melted butter
• 3 Tbsp grated parmesan cheese
• salt and pepper to taste
• olive oil

DIRECTIONS:

• Preheat oven to 350F.

• Wash and peel the skins of the mushrooms. Take out the stems of the mushrooms.

• Add stems to a blender along with all other ingredients except for olive oil. Blend until a thick paste.

• Line mushrooms on the baking sheet and fill with a rounded tablespoon of filling.

• Top mushrooms with olive oil before baking.

• Bake at 350 for 20 min.

This recipe is easy to double, triple, etc depending on the size of your gathering, and is a great appetizer or side dish. If you have extra filling, it is nice to fill in other vegetables – try a zucchini boat if you have one on hand!