I like mushrooms. Nowhere near as much as Mrs. G, though. She loves her some fungus. Sauteed mushrooms with a steak, The Pioneer Woman’s Burgundy Mushrooms, mushrooms on her pizza, mushrooms in her salad, fried mushrooms. Heck, she’d eat mushrooms with her mushrooms. That’s why I knew when I saw this recipe glancing through our new cookbook “Our Best Diabetic Living Recipes” that it would be one of the first we tried. And I’ll confess, I wanted to make them as well.
That picture really has nothing to do with the mushrooms. I thought it came out really good and I just wanted to share it. BTW, that Lone Star Bock is pretty good stuff. Ok, back on topic now. Don’t these stuffed mushrooms look mouth watering?
- 24 large fresh musrooms (the bigger the better)
- 1 tbsp olive oil
- 8 sun dried tomatoes (not oil-packed)
- 1 cup light ricotta cheese
- 1/2 cup finely chopped fresh spinach
- 1/2 cup shredded Monterrey Jack cheese (2 oz)
- 3 tbsp grated Parmesan cheese
- 1 tbsp snipped fresh basil or 1 tsp dried basil (crushed)
- 2 cloves of garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta cheese (we used low fat)
(make sure to read the follow-up at the bottom of the post for an alternate way to grill these mushrooms)
- Preheat oven to 350 F (and grill to 450F if desired).
- Remove and discard mushroom stems (we saved them for our salad).
- Brush caps with oil and place stem side down. Bake for 10 minutes.
- While baking mushrooms, in a medium-sized bowl, pour boiling water over dried tomatoes. Let stand 10 minutes.
- Drain mushroom caps and tomatoes. Set mushroom caps aside.
- In the same bowl, coarsely snip tomatoes. Stir in the ricotta, spinach, Monterey Jack, Parmesan, snipped basil, garlic and salt and pepper.
- Turn mushroom caps stem sides up. Stuff with filling and sprinkle with feta cheese.
- Bake the mushroom caps in your oven or on the grill at 450F for 8 to 10 minutes or until filling is heated through and light brown. Serve immediately.
Per Mushroom: 42 cal, 3 g total fat (1 g sat. fat), 8 mg chol, 105 mg sodium, 2 g carb, 0 g fiber, 3 g pro.
Exchanges: 0.5 medium-fat meat
Carb Choices: 0
Obviously, these mushrooms can be pre-baked, stuffed and then finished off in the oven at 450F. But what fun is that when you can throw them on the grill instead? Besides, it was one of those beautiful days that were perfect for sitting on the patio and I had already fired up the grill for steaks.
I placed the mushrooms on the edge of the grill because its it a little cooler, they are not over as much burning, hot lump and to give me room to grill our steaks at the same time.
Piping hot, right off of the grill. They may not have all made it inside from the grill. One or two might have disappeared into my mouth. You have to have quality control, you know? 😉
Sorry for all the pics. I might have gotten a little excited. Not to mention, I think the pictures came out really good that night.
These mushrooms did not disappoint. Mrs. G loved them. So much, we had them again the following night. Packed with flavor from the cheeses and tomatoes and basil. Perfect blend of savory and salty and just a hint of smokiness from the charcoal. We couldn’t stop eating them. Truth be told, I thought they were better than the grass fed steaks we had (first time eating grass fed, not impressed). If you are looking for an appetizer or just a healthy side dish to go along with your meal, I highly recommend giving these ‘shrooms a try.
I know…how can you have a follow up if you are just now posting it for the first time? The first time we did these beautiful mushrooms, we followed the cooking directions directly from Better Homes and Gardens “Our Best Diabetic Living Recipes”. While they came out
pretty good damn good, we didn’t really like the pre-baking idea. The mushrooms shrunk and we thought it might have dried them out a bit. The second night, we did not pre-bake the mushrooms. Instead we just stuffed them and placed them directly on the grill at 400F. I didn’t actually time them, just pulled them when they were heated through and turned a light golden brown (sorry about that). Let me tell you…they were much better!! They were so tender and juicy! Oh how juicy they were! Try them both ways if you want, but I’m going to skip the pre-baking step from now on. I recommend you do as well.