Recipe Details:Try this diabetic-friendly stuffed champignon recipe – you will be happy with the delicate taste of dish! A perfect appetizer to complement any main course.
- Champignon mushrooms (about 2” in diameter) – 24
- Shallot (chopped) – 1
- Garlic (chopped) – 2 cloves
- Parmesan – 2 tbsp.
- White wine – 3.5 tbsp.
- Fresh thyme (chopped) – 1 tsp.
- Lemon juice – 1 tsp.
- Olive oil – 2 tbsp.
- Parsley (chopped) – 1 tbsp.
- Salt and ground black pepper – to taste
Recipe Directions:Step 1
Remove the mushroom legs from the caps. Put the mushroom caps in a deep bowl, add 1 tbsp. a spoonful of olive oil, salt and 1 pinch of ground pepper. Mix well.
Preheat the oven to 430 F. Put the mushroom caps on a baking sheet with the side where the legs were up. Bake in the oven for 15 minutes, until the liquid evaporates and the caps are reduced in volume.
Turn the mushrooms over and bake for another 5 minutes, until browning. Put the mushroom legs, shallots, and garlic in a blender bowl. Add a pinch of ground pepper. Grind everything until smooth.
Preheat a frying pan with 1 tbsp. spoon of olive oil. Put the mushroom mix in a pan and fry, stirring occasionally, until the liquid evaporates and the mass darkens.
Pour in wine and fry for another 2 minutes, until the mixture becomes thicker. Then put the mushroom mixture to a bowl and let it cool.
Grate the cheese, divide into two unequal parts. Then add most of the cheese, chopped thyme and lemon juice to the mushroom mass. Mix the ingredients well. The mushroom cap filling is ready.
Stuff the mushroom caps with the prepared filling and put the caps on a baking sheet.
Sprinkle with the remaining cheese on top and bake the stuffed mushrooms in the oven for 15 minutes, until the cheese is melted and browned.
Remove the stuffed mushrooms from the oven, place on a dish and sprinkle with chopped parsley. Serve and enjoy!
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