TWICE-BAKED STUFFED PORTABELLOS: Daily Diabetic Recipe

TWICE-BAKED STUFFED PORTABELLOS

Yield: 4 servings
Source: "Quick and Easy Low Carb Cooking for People with Diabetes"

INGREDIENTS
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 4 portabello mushroom caps, wiped clean with damp cloth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups prepared refrigerated mashed potatoes
- 2 tablespoons red wine vinegar
- 3 ounces crumbled blue cheese

DIRECTIONS
Preheat oven to 425 degrees F.

Arrange onion and bell pepper slices in a single layer on a
nonstick baking pan. Liberally coat with cooking spray.

Coat both sides of mushrooms with cooking spray and place on top
of veggie slices, gill side up. Sprinkle evenly with salt and pepper.

Bake 15 minutes or until mushrooms are tender when pierced
with a fork and onion slices are beginning to brown lightly.

Meanwhile, prepare potatoes according to directions on package,
omitting any salt or fats. When vegetables are cooked, remove
from oven. Push onion and pepper slices to one side of the baking pan.

Spoon 1-1/2 teaspoons vinegar evenly over each mushroom.
Sprinkle 3 tablespoons cheese evenly over each mushroom.
Spoon 1/2 cup mashed potatoes on top and spoon equal amounts
of onion and pepper slices over potatoes.

Bake 5-7 minutes to heat thoroughly and melt cheese slightly.

Nutritional Information Per Serving (1 mushroom):
Calories: 265, Fat: 12 g, Cholesterol: 21 mg, Sodium: 797 mg,
Carbohydrate: 30 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 9 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Fat