Best Diabetic Low Fat Grilled Portabella Mushrooms Recipes

GINGER-MARINATED GRILLED PORTABELLA MUSHROOMS

Steps:

• Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.
• To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.
• Prepare a hot fire in a charcoal grill or heat gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches form the heat source.
• Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately.

GRILLED BALSAMIC PORTABELLA MUSHROOMS

Steps:

• Mix together the vinegar, oil, garlic, basil and seasonings.
• Place the mushroom (Smooth side down) in a baking dish.
• Pour the dressing over the mushrooms.
• Allow to marinate for 10 minutes, turning once.
• Grill for 5-7 minutes, turning once.
• Slice and serve on salads,sandwiches or pizzas.

DIABETIC GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat the grill to 350°F.
• 2. Wipe the mushrooms down with a slightly damp paper towel.
• 3. Remove the stems and set aside.
• 4. Brush the outside of the caps with some of the oil.
• 5. Season to taste with salt and pepper.
• 6. Flip the mushrooms over and brush them with oil and balsamic vinegar.
• 7. Season to taste with salt and pepper.
• 8. Prep all of the peppers and onions by washing and slicing them into small chunks.
• 9. Dice the leftover mushroom stems and add them to the peppers.
• 10. Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
• 11. Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
• 12. Mix the peppers mixture with crumbled blue cheese.
• 13. Flip the mushrooms over and fill the caps with the peppers and cheese.
• 14. Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.

GRILLED BALSAMIC- SOY PORTABELLA MUSHROOMS

Steps:

• Cut stem level to mushroom and clean mushrooms.
• Mix together olive oil, balsamic, soy, garlic, red pepper and sesame oil in a large ziplock bag or shallow marinating dish.
• Place mushrooms in bag with marinade and coat thoroughly; allow to sit for 1-3 hours, turning occasionally.
• Slice onions about 1/4-inch thick and set aside.
• Prepare grill, remembering to oil grate.
• Place mushrooms on grill (using extra marinade for a baste), and onion slices on mesh grate on grill.
• Drizzle onions with a little bit of olive oil and season with salt and pepper.
• Cook, basting mushrooms occasionally, and turning once, about 10 minutes or until tender in center.
• Do not burn onions or mushrooms (if they start cooking too fast, move them further from the hottest coals or heat source).
• Serve mushrooms with grilled onions on a kaiser roll, if desired, along with aioli or mayo and provolone cheese.
• You may microwave cheese on the mushroom for 45 seconds or so if you like it melted.