Diabetic, Low-Fat Baked Stuffed Portobello Caps

Recipe by Dancer
READY IN: 1hr 15mins




  • 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.