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Ingredients

• 8 large portobello mushrooms (5-6 inches diameter)
• Vegetable cooking spray
• 1 cup finely chopped zucchini
• 1 cup shredded carrots
• 3 green onions and tops, thinly sliced
• 4 tablespoons dry unseasoned breadcrumbs
• Spinach-Cilantro pesto (recipe follows)
• Salt and pepper, to taste
• 1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese

Description

Diabetic Roasted Stuffed Portobello Mushrooms With Spinach-Cilantro Pesto Recipe. Sugarfree Roasted Stuffed Portobello Mushrooms With Spinach-Cilantro Pesto And Lowcarb Roasted Stuffed Portobello Mushrooms With Spinach-Cilantro Pesto Diabetic-recipes And

Diabetic Gourmet Magazine