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Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto

Serves: 4
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  • 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


  1. 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.
  2. Spray aluminum-foil-lined jelly roll pan with cooking spray; arrange mushrooms on pan. Roast mushrooms at 425 degrees until mushrooms are tender, about 20 minutes, sprinkling with cheese the last 5 minutes of roasting time.


    Makes about 1/2 cup


  3. 1 cup loosely packed spinach leaves
  4. 1/4 cup finely chopped cilantro
  5. 3 cloves garlic
  6. 1/4 teaspoon ground cumin
  7. 1 tablespoon grated fat-free Parmesan cheese
  8. 1-2 teaspoons olive oil
  9. 1-2 teaspoons lime juice
  10. 1-2 teaspoons water
  11. Salt and pepper, to taste


  12. Process all ingredients, except water, salt and pepper, in a 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)
Protein:16 g
Sodium: 206 mg
Cholesterol:7.6 mg
Fat: 3.9 g
Carbohydrates: 19.1 g
Exchanges: 4 Vegetable, 1 Meat, 1/2 Bread/Starch

Source: 1,001 Delicious Recipes for People with Diabetes

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