Best 11 Diabetic Grilled Stuffed Portobello Mushrooms Recipes

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Are you a diabetic looking for a delectable and healthy meal option? Look no further than our expert guide to cooking "diabetic grilled stuffed portobello mushrooms"! This delectable dish combines the savory flavors of portobello mushrooms with a nutritious filling, making it a perfect choice for those seeking both culinary enjoyment and dietary balance. In this article, we will unveil the secrets to crafting this mouthwatering recipe, providing step-by-step instructions and valuable tips to ensure a successful culinary experience. So, get ready to tantalize your taste buds while maintaining your health with this flavorful and satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large portobello mushrooms, stem and gills removed
2 tablespoons canola oil, for brushing mushrooms
1 cup pre-made pesto sauce (brand of choice)
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium heat
  • Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
  • In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Michael

Categories     Everyday Cooking     Vegetarian

Time 35m

Yield 4

Number Of Ingredients 7

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  • Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA



Grilled and Stuffed Portobello Mushrooms with Gorgonzola image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons freshly chopped thyme leaves
2 tablespoons fresh chopped oregano leaves
3/4 cup plain bread crumbs
1 cup (4-ounces) Gorgonzola
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
  • Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
  • Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS



Grilled Stuffed Portobello Mushroom Caps image

Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 25m

Yield 4

Number Of Ingredients 6

4 large portobello mushrooms
2 teaspoons olive oil
½ cup PHILADELPHIA Herb & Garlic Cooking Creme
½ cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced

Steps:

  • Heat barbecue to medium heat.
  • Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
  • Fill caps with remaining ingredients.
  • Grill 6 to 8 min. or until filling is heated through. Serve warm.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g

GRILLED STUFFED PORTOBELLO MUSHROOMS FOR TWO



Grilled Stuffed Portobello Mushrooms for Two image

How about a tasty vegetarian dish for two? We're talking portobello mushrooms stuffed with rice, tomatoes, cheese and basil, all grilled to perfection.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 2 servings

Number Of Ingredients 6

2 portobello mushrooms (3/4 lb.)
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1/2 cup cooked long-grain brown rice
1/2 cup chopped seeded tomatoes
1/3 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup chopped fresh basil

Steps:

  • Heat grill to medium heat.
  • Use spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
  • Heat remaining dressing in small skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
  • Grill mushrooms, top sides up, 5 min; turn. Top with rice mixture; grill 5 min. until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS



Diabetic, Low-Fat Grilled Portabella Mushrooms image

Make and share this Diabetic, Low-Fat Grilled Portabella Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 tablespoon garlic, minced
2 teaspoons fresh rosemary, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 portabella mushroom caps

Steps:

  • In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
  • Mix well.
  • Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
  • Cover and refrigerate for 30 minutes.
  • Preheat the grill or oven broiler.
  • Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
  • Cook each side of the Portobello for 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 159, Fat 13.9, SaturatedFat 1.9, Sodium 12.4, Carbohydrate 7.5, Fiber 1.3, Sugar 4.5, Protein 2.1

DIABETIC, LOW-FAT BAKED STUFFED PORTOBELLO CAPS



Diabetic, Low-Fat Baked Stuffed Portobello Caps image

Make and share this Diabetic, Low-Fat Baked Stuffed Portobello Caps recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
6 portabella mushrooms, about 4 ",in diameter
1 teaspoon coarse salt
1/2 cup red bell pepper, finely diced
1 tablespoon Italian parsley, finely diced
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon freshly ground black pepper
arugula, leaves for garnish

Steps:

  • Combine oil and garlic in a small skillet.
  • Cook over very low heat until soft and aromatic, not browned.
  • Add red pepper flakes and remove from heat.
  • Hold mushroom upright and tap to dislodge dirt.
  • Clean with a soft brush.
  • Gently cut the stem flush with the cap, reserving the stem.
  • Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
  • Set gill-side up on a baking sheet.
  • Sprinkle with 1/2 tsp.
  • of the salt.
  • With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
  • Stir in diced red pepper, parsley and thyme.
  • Add remaining oil mixture and remaining 1/2 tsp.
  • salt and pepper.
  • Let stand until somewhat juicy, about 1 hour, tossing occasionally.
  • Set rack in upper third of oven and preheat to 450 degrees.
  • Divide the stuffing among the caps, spreading evenly.
  • Bake until tender throughout, 10 to 15 minutes.
  • Transfer to a warm platter and garnish with arugula.
  • Serve hot.

Nutrition Facts : Calories 66, Fat 4.7, SaturatedFat 0.7, Sodium 393.4, Carbohydrate 5.3, Fiber 1.6, Sugar 2, Protein 2.3

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)



Grilled Stuffed Portabella Mushrooms (Vegetarian) image

Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 28m

Yield 8 serving(s)

Number Of Ingredients 15

8 large portabella mushrooms, stems removed (about 8x3-inch round)
8 small firm plum tomatoes (sliced into thin slices)
2 tablespoons olive oil (or to taste)
salt and pepper
1/3 cup grated parmesan cheese or 1/3 cup finely grated mozzarella cheese
1 (14 ounce) jar artichoke hearts (drained, tough leaves removed then coarsely chopped)
1/2 cup cream cheese, room temperature
1/4 cup sour cream
2 tablespoons grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon minced fresh garlic
2 tablespoons fresh basil or 2 tablespoons fresh oregano
1 large green onion (very finely chopped)
hot sauce, to taste
seasoned salt & freshly ground black pepper

Steps:

  • In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
  • Cover and chill until ready to use if not using right away.
  • Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
  • Sprinkle with tops of the caps lightly with salt and pepper.
  • Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
  • Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
  • Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
  • Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7

STUFFED GRILLED PORTOBELLO MUSHROOM CAPS



Stuffed Grilled Portobello Mushroom Caps image

Great served as an appetizer with pasta Alfredo!

Provided by Dani

Time 25m

Yield 4

Number Of Ingredients 9

1 cup shredded Gouda cheese
½ cup bread crumbs
¼ cup freshly chopped parsley
¼ cup chopped almonds
¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
2 tablespoons minced fresh chives
¼ teaspoon pepper
4 large portobello mushroom caps
2 tablespoons vegetable oil

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
  • Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
  • Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

Nutrition Facts : Calories 272 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 19.8 g, Fiber 1.9 g, Protein 11.1 g, SaturatedFat 6.7 g, Sodium 365.1 mg, Sugar 1.8 g

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Allrecipes Member

Categories     Vegetarian Recipes

Time 35m

Yield 4

Number Of Ingredients 7

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  • Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g

Tips:

  • Choose the right mushrooms: Portobello mushrooms are the best choice for stuffing, as they are large and have a meaty texture. Look for mushrooms that are firm and have a smooth, dry cap.
  • Remove the stems: Use a spoon to gently scrape out the gills from the underside of the mushroom caps. This will help to prevent the mushrooms from becoming soggy during cooking.
  • Stuff the mushrooms: Be creative with your stuffing! You can use a variety of ingredients, such as vegetables, meats, cheeses, and grains. Just be sure to not overstuff the mushrooms, or they will become difficult to cook.
  • Cook the mushrooms: You can cook the mushrooms on a grill, in a skillet, or in the oven. If you are grilling the mushrooms, be sure to grease the grill grates to prevent them from sticking. Cook the mushrooms until they are tender and slightly browned.
  • Serve the mushrooms: Stuffed portobello mushrooms can be served as a main course or a side dish. They are also a great appetizer or snack. Enjoy!

Conclusion:

Stuffed portobello mushrooms are a delicious and healthy meal that can be enjoyed by people with diabetes and non-diabetics alike. They are low in carbohydrates and high in fiber, making them a good choice for people who are watching their blood sugar levels. Stuffed portobello mushrooms are also a good source of vitamins, minerals, and antioxidants. So, next time you are looking for a healthy and satisfying meal, give stuffed portobello mushrooms a try!

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