It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fancy Portobello Mushroom Caps

Source: Enlitened Kosher Cooking by Nechama Cohen

Portobello caps stuffed with a tomato and artichoke mixture.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	60.4

Total Carbs	7.0 g

Dietary Fiber	2.2 g

Sugars	2.5 g

Total Fat	2.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.1 g

Potassium	472.6 mg

Protein	2.6 g

Sodium	51.9 mg

Dietary Exchanges 2.6 Fat, 1.2 Vegetables, 0.0 Fruits, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Preheat oven to 350 degrees F. Clean mushrooms, remove caps from stems and set aside.
Chop stems and add to chopped tomatoes. Dice artichoke bottoms and add to the mushroom mixture. Add mayonnaise and parsley and mix well. Add scallions and ground almonds. Taste and then season with salt and pepper.
Cover each mushroom cap with a quarter of the mixture and then drizzle with a few drops of olive oil.
Line cookie sheet with baking paper and spray with non-stick cooking spray. Place the mushroom caps on cookie sheet and bake for about 45 minutes. Serve with a wedge of lemon.