Diabetes-Friendly Vegetable-Stuffed Portobello Mushrooms
- Eliane Muskus
- Jan 30
- 2 min read
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This easy, low-carb, and nutrient-packed dish is perfect for a diabetes-friendly meal. Enjoy these hearty Portobello mushrooms filled with fiber-rich vegetables and flavorful herbs. They make a satisfying lunch or dinner while keeping blood sugar levels stable.
Ingredients
4 large Portobello mushrooms, cleaned and stems removed
1 small zucchini, finely diced
1 small red bell pepper, finely diced
1/2 small red onion, finely diced
1/2 cup cherry tomatoes, halved
2 cloves garlic, minced
1/2 cup baby spinach, chopped
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil or parsley
1/2 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground black pepper to taste
1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup ground almonds or walnuts (optional for a crunchy topping)
Preparation:
Preheat the oven to 190°C/375°F/170°Fan.
Line a baking sheet with parchment paper.
Prepare the mushrooms: Place the Portobello caps gill-side up on the baking sheet. Drizzle with olive oil and balsamic vinegar. Season with a pinch of salt and pepper. Roast for 10 minutes until slightly tender.
Meanwhile, sauté the vegetables: In a pan over medium heat, warm 1 tbsp olive oil. Add onion, garlic, zucchini, and bell pepper. Sauté for about 5 minutes until slightly softened.
Add spinach and seasonings: Stir in cherry tomatoes, spinach, oregano, paprika, and a bit more salt and pepper. Cook for another 2 minutes until the spinach wilts. Remove from heat.
Stuff the mushrooms: Evenly divide the vegetable mixture among the mushroom caps. Sprinkle with crumbled feta and chopped fresh basil or parsley. For extra crunch, top with ground almonds or walnuts.
Then, return to the oven and bake for another 10 minutes until the mushrooms are tender and the filling is heated through.
To serve: drizzle some good quality olive oil A d sprinkle with ground walnuts or almonds
✅ #Eatwell
