Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto

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

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.

   SPINACH-CILANTRO PESTO

   Makes about 1/2 cup
   

   INGREDIENTS

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

    DIRECTIONS
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.

Recipe Yield: Serves: 4

Source: 1,001 Delicious Recipes for People with Diabetes
Book Title: 1,001 Delicious Recipes for People with Diabetes