Ingredients
-
2
-
1/2
-
1/4
-
6
-
1
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Diabetic, Low-Fat Baked Stuffed Portobello Caps, , used half the amount of salt and removed the gills but otherwise followed the recipe exactly and it was a total hit Love it!, These are great!!!! I skipped the salt, but added a spoon of mozzerella cheese on top wonderful
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Oil and Garlic in a Small Skillet. |
|
2
Done
|
Cook Over Very Low Heat Until Soft and Aromatic, not Browned. |
|
3
Done
|
Add Red Pepper Flakes and Remove from Heat. |
|
4
Done
|
Hold Mushroom Upright and Tap to Dislodge Dirt. |
|
5
Done
|
Clean With a Soft Brush. |
|
6
Done
|
Gently Cut the Stem Flush With the Cap, Reserving the Stem. |
|
7
Done
|
Paint the Caps Sparingly With About 1/2 the Oil Mixture Outside Then Inside. |
|
8
Done
|
Set Gill-Side Up on a Baking Sheet. |
|
9
Done
|
Sprinkle With 1/2 Tsp. |
|
10
Done
|
of the Salt. |
|
11
Done
|
With a Paring Knife, Peel Reserved Mushroom Stems, Cut Into Fine Dice and Place in a Bowl. |
|
12
Done
|
Stir in Diced Red Pepper, Parsley and Thyme. |
|
13
Done
|
Add Remaining Oil Mixture and Remaining 1/2 Tsp. |
|
14
Done
|
Salt and Pepper. |
|
15
Done
|
Let Stand Until Somewhat Juicy, About 1 Hour, Tossing Occasionally. |
