Diabetic Dish of the Week - Greek-Style Stuffed Mushrooms

This week's Diabetic Dish is Greek-Style Stuffed Mushrooms. A nice Diabetic Friendly Appetizer to have on hand for the upcoming Holiday Season.



Greek-Style Stuffed Mushrooms


Ingredients

 20 large fresh mushrooms, 1-1/2 to 2 inches in diameter (about 1-1/2 pounds)
 Nonstick cooking spray
 1 cup finely chopped broccoli
 1 medium onion, chopped
 2 clove garlic, minced
 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
 1/8 teaspoon salt
 1/8 teaspoon black pepper
 3 tablespoons crumbled feta cheese
 2 tablespoons fine dry bread crumbs


Directions

* Clean mushrooms. Remove stems from mushrooms. Set stems aside. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Bake in a 425 degree F oven for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.
* Meanwhile, for filling, chop enough of the mushroom stems to make 1 cup. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano (if using), salt, and pepper to hot skillet. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese, bread crumbs, and fresh oregano (if using).
* Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Bake in the 425 degree F oven for 8 to 10 minutes more or until heated through. Makes 20 servings.


Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 19 cal., 1 g total fat 1 mg chol., 51 mg sodium, 2 g carb. 2 g pro.