Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms, try this delicious blend and low-carb ingredients make this dish perfect for any occasion.


Stuffed Portabella Mushrooms Recipe


Stuffed Portabella Mushrooms

4 medium-large portabella mushrooms

½ cup finely chopped yellow onion

1/8 tsp. dried thyme

3 cups chopped fresh spinach

½ tsp. crushed garlic

2 Tbsp. chopped sun-dried tomatoes packed in olive oil, drained

½ cup cooked whole-wheat couscous or brown rice

¼ cup grated Parmesan cheese

Olive oil non-stick cooking spray


Preheat oven to 450 F.  Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom.  Set aside.

Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme.  Place the skillet over medium heat, cover, and cook for several minutes, until the onion are tender.  (Add a little during cooking if the skillet too dry.)  Add spinach and garlic and sauté for a minute or two, until spinach is wiled.  Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous or brown rice and Parmesan cheese.  Place a quarter of the spinach mixture in a depression in each mushroom cap, mounding the top slightly.  Spray top tops lightly with the cooking spray.

Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.          2 servings


(Recipe for Stuffed Portabella Mushrooms, Diabetic Connect, 2015)


Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

This recipe, Chicken Honey Nut Stir-Fry, came from Diabetic Living Online.


Chicken Honey Nut Stir-Fry Recipe


Chicken Honey Nut Stir-Fry

2 tsp. vegetable oil

¼ cup diagonally sliced carrot

¼ cup chopped celery

8 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces

¼ cup orange juice

1 tsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 tsp. honey

¼ tsp. grated fresh ginger

2 Tbsp. cashews

2 Tbsp. thinly sliced green onion

2/3 cup hot cooked brown rice


In a wok or large skillet heat 1 teaspoon of oil over high heat.  Add carrot and celery; stir-fry for 2 minutes.  Add the remaining 1 teaspoon oil.  Add chicken; stir-fry for 3-5 minutes more or until chicken is done.

In a small bowl, whisk together orange juice and cornstarch.  Add soy sauce, honey and ginger; whisking until well mixed.  Add soy sauce mixture to chicken mixture in wok.  Cook and stir over medium heat until thickened.  Cook for 1 minute more.  Top with cashews and green onion.  Serve over hot cooked brown rice.        2 servings


(Recipe for Chicken Honey Nut Stir-Fry, Diabetic Living Online, 2015)


Easy Curried Shrimp

Easy Curried Shrimp

Easy Curried Shrimp


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I like to serve this dish with grapes or green veggies for added color.  It’s also nice with dried coconut or pineapple instead of apricots.

            Donna Stone                                                                      Clearwater, Florida


Easy Curried Shrimp Recipe

Easy Curried Shrimp

1 Tbsp. butter

2 tsp. curry powder

¾ tsp. ground cumin

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. ground coriander

¼ tsp. ground cinnamon

1 cup light coconut milk

1 lb. uncooked large shrimp, peeled and deveined

1/3 cup chopped dried apricots

2 cups hot cooked brown rice


In a large skillet, melt butter.  Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned.  Stir in coconut milk.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.

Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink.  Stir in apricots; heat through.  Serve with rice.       4 serving


(Recipe for Easy Curried Shrimp was on, 2014)