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diabetic low fat baked stuffed portobello caps



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  1. Combine oil and garlic in a small skillet
  2. Cook over very low heat until soft and aromatic
  3. Not browned
  4. Add red pepper flakes and remove from heat
  5. Hold mushroom upright and tap to dislodge dirt
  6. Clean with a soft brush
  7. Gently cut the stem flush with the cap
  8. Reserving the stem
  9. Paint the caps sparingly with about 1 / 2 the oil mixture outside then inside
  10. Set gill-side up on a baking sheet
  11. Sprinkle with 1 / 2 tsp
  12. Of the salt
  13. With a paring knife
  14. Peel reserved mushroom stems
  15. Cut into fine dice and place in a bowl
  16. Stir in diced red pepper
  17. Parsley and thyme
  18. Add remaining oil mixture and remaining 1 / 2 tsp
  19. Salt and pepper
  20. Let stand until somewhat juicy
  21. About 1 hour
  22. Tossing occasionally
  23. Set rack in upper third of oven and preheat to 450 degrees
  24. Divide the stuffing among the caps
  25. Spreading evenly
  26. Bake until tender throughout
  27. 10 to 15 minutes
  28. Transfer to a warm platter and garnish with arugula
  29. Serve hot

Step 20

Total Time in Minute 75

Ingredients Count 10

cooking diabetic  low fat baked stuffed portobello caps

See More Relate Photo


Olive oil


Red pepper flakes

Portabella mushrooms

Coarse salt

Red bell pepper

Italian parsley

Fresh thyme

Black pepper


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