Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is - Wild Mushroom Flatbread. The recipe calls for 2 different types of Mushrooms - Cremini Mushrooms and Shiitake Mushrooms. There's different versions of this online, I went with the one off the Diabetes  Self Management website (https://www.diabetesselfmanagement.com/). The site has a great selection of Diabetic Friendly recipes and lots of info and tips on managing Diabetes. So check it out today! Enjoy and Eat Healthy!


Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) refrigerated pizza dough

2 teaspoons olive oil
1 package (4 ounces) sliced cremini mushrooms
1 package (4 ounces) sliced shiitake mushrooms
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
3/4 cup (3 ounces) grated Gruyère cheese
2 teaspoons chopped fresh thyme
Directions

1 - Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

2 - Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

3 - Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

4 - Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

5 - Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/wild-mushroom-flatbread/

Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is a Wild Mushroom Flatbread. Made with Cremini Mushrooms and Shiitake Mushrooms. There are several versions of this recipe, I went with the one from the Diabetes Self-Management website. If your looking for some Diabetic Friendly recipes check their site out!        http://www.diabetesselfmanagement.com/recipes/

Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) Pillsbury Refrigerated Pizza Dough

2 teaspoons Extra Virgin Olive Oil

1 package (4 ounces) sliced Cremini Mushrooms

1 package (4 ounces) sliced Shiitake Mushrooms

1 Shallot, thinly sliced

2 cloves Garlic, minced

1/2 teaspoon Sea Salt

3/4 cup (3 ounces) grated Gruyère Cheese

2 teaspoons chopped fresh Thyme

Directions

Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:

Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g

http://www.diabetesselfmanagement.com/recipes/snacks-appetizers/wild-mushroom-flatbread/

Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is a Wild Mushroom Flatbread. Using Cremini Mushrooms, Shiitake Mushrooms, and Gruyère Cheese. Plus it's 184 calories and 25 carbs per serving. My neighbor makes this one all the time.


Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) Pillsbury Refrigerated Pizza Dough or Your favorite dough
2 teaspoons extra virgin olive oil
1 package (4 ounces) sliced cremini mushrooms
1 package (4 ounces) sliced shiitake mushrooms
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 teaspoon sea salt
3/4 cup (3 ounces) grated Gruyère cheese
3 teaspoons chopped fresh thyme


Directions

1 - Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

2 - Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

3 - Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

4 - Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

5 - Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g