[CnD] Recipe: Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto

Noah Carver carvernoah309 at yahoo.com
Thu Apr 21 06:18:29 CEST 2016

I believe this recipe has been posted at least once, however I enjoy it so much I figured why not! So, on with the recipe...

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Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto

Serves: 4


8 large portobello mushrooms (5-6 inches diameter)
Vegetable cooking spray
1 cup finely chopped zucchini
1 cup shredded carrots
3 green onions and tops, thinly sliced
4 tablespoons dry unseasoned breadcrumbs
Spinach-Cilantro pesto (recipe follows)
Salt and pepper, to taste
1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese


Remove and chop mushroom stems. Spray large skillet with cooking spray; heat over medium heat until hot. Saute mushroom stems, zucchini, carrots, and green onions until crisp-tender, 8 to 10 minutes. Stir in breadcrumbs and pesto. Season to taste with salt and pepper. Spoon vegetable mixture onto mushrooms.
Spray aluminum-foil-lined jelly roll pan with cooking spray; arrange mushrooms on pan. Roast mushrooms at 425 degrees until mushrooms are tender, about 20 minutes, sprinkling with cheese the last 5 minutes of roasting time.

Makes about 1/2 cup

1 cup loosely packed spinach leaves
1/4 cup finely chopped cilantro
3 cloves garlic
1/4 teaspoon ground cumin
1 tablespoon grated fat-free Parmesan cheese
1-2 teaspoons olive oil
1-2 teaspoons lime juice
1-2 teaspoons water
Salt and pepper, to taste

Process all ingredients, except water, salt and pepper, in a food processor or blender until smooth; add water if necessary for consistency. Season to taste with salt and pepper. Serve at room temperature.

Nutritional Information Per Serving 
Calories: 185 ; Protein: 16 g ; Fat: 3.9 g ; Sodium: 206 mg; 
Cholesterol: 7.6 mg ; Carbohydrates: 19.1 g 
Exchanges: 4 Vegetable, 1 Meat, 1/2 Bread/Starch

Source: 1,001 Delicious Recipes for People with Diabetes

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