24 large mushrooms
olive or canola nonstick cooking spray
1 tbsp olive or canola oil
2/3 cup minced green onion
1/2 tsp dried thyme
1 cup soft bread crumbs
1/4 cup + 2 tbsp freshly grated Parmesan cheese, divided
2 tbsp minced toasted pecans
2 tbsp reduced-fat sour cream
1/2 tsp freshly ground black pepper
Clean mushrooms and remove stems. (Save stems for another use, if desired.)
Spray a large nonstick skillet with the cooking spray and heat over medium heat until hot. Add the mushroom caps and saute for 5 minutes. Remove from skillet, drain, pat dry with paper towels.
Add the oil to the skillet and heat again over medium heat. Add the green onion and thyme; saute 2 minutes. Remove from the heat and stir in the bread crumbs, the 2 tablespoons of the cheese, pecans, sour cream, and pepper. Spoon the mixture into the mushroom caps, mound about a half teaspoon of the cheese atop each. Place mushrooms on the rack of a broiler pan that has been coated with cooking spray. Broil 4 to 6-inches from the heat for 2 to 3 minutes or until lightly browned.
Yield: 24 stuffed mushrooms
Per mushroom: Approximatley 30 calories,2 g fat (1 sat), 1 g protein, 3 g carbs
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.