Diabetic, Low-fat Baked Stuffed Portobello Caps

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes
• 6 portabella mushrooms, about 4 ",in diameter
• 1 teaspoon coarse salt
• 1/2 cup red bell pepper, finely diced
• 1 tablespoon italian parsley, finely diced
• 1 teaspoon fresh thyme, finely chopped
• 1/4 teaspoon freshly ground black pepper
• arugula, leaves for garnish

Recipe

• 1 combine oil and garlic in a small skillet.
• 2 cook over very low heat until soft and aromatic, not browned.
• 3 add red pepper flakes and remove from heat.
• 4 hold mushroom upright and tap to dislodge dirt.
• 5 clean with a soft brush.
• 6 gently cut the stem flush with the cap, reserving the stem.
• 7 paint the caps sparingly with about 1/2 the oil mixture outside then inside.
• 8 set gill-side up on a baking sheet.
• 9 sprinkle with 1/2 tsp.
• 10 of the salt.
• 11 with a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
• 12 stir in diced red pepper, parsley and thyme.
• 13 add remaining oil mixture and remaining 1/2 tsp.
• 14 salt and pepper.
• 15 let stand until somewhat juicy, about 1 hour, tossing occasionally.
• 16 set rack in upper third of oven and preheat to 450 degrees.
• 17 divide the stuffing among the caps, spreading evenly.
• 18 bake until tender throughout, 10 to 15 minutes.
• 19 transfer to a warm platter and garnish with arugula.
• 20 serve hot.