Savory stuffed mushrooms make a great addition to your appetizer tray. These feature a sour cream and vegetable stuffing and are topped with tiny broccoli florets for color and extra flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Remove stems from mushrooms and discard or save for another use. Place mushroom caps, stem sides down, in prepared pan. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Bake about 5 minutes or just until tender. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to cool.

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  • Meanwhile, in a small bowl, combine sour cream, carrot, sweet pepper, green onion, garlic, salt, and the dash black pepper. Place cooled mushroom caps, stem sides up, on a platter. Spoon a scant tablespoon of the sour cream mixture into each mushroom cap. Top each with a broccoli floret. If desired, sprinkle with additional black pepper. Serve immediately.

Nutrition Facts

29 calories; 1.4 g total fat; 0.8 g saturated fat; 4 mg cholesterol; 26 mg sodium. 178 mg potassium; 3.2 g carbohydrates; 1.7 g protein; 1024 IU vitamin a iu; 11 mg vitamin c; 13 mcg folate; 22 mg calcium; 6 mg magnesium;