Perk up any appetizer buffet or antipasto tray with these tempting mushrooms brimming with broccoli, feta cheese, garlic, and oregano. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Clean mushrooms. Remove stems from mushrooms. Set stems aside. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan lined with foil. Bake in a 425 degree F oven for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.

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  • Meanwhile, for filling, chop enough of the mushroom stems to make 1 cup. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano (if using), salt, and pepper to hot skillet. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese, bread crumbs, and fresh oregano (if using).

  • Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Bake in the 425 degree F oven for 8 to 10 minutes more or until heated through.

Nutrition Facts

19 calories; 1 g total fat; 0.3 g saturated fat; 1 mg cholesterol; 51 mg sodium. 140 mg potassium; 2.3 g carbohydrates; 0.4 g fiber; 1 g sugar; 1.5 g protein; 37 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 13 mg calcium; 2 mg magnesium;

Reviews (1)

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Rating: 5 stars
01/18/2018
I made these as directed and it turned out great! Read More