Diabetic Low Fat Baked Stuffed Portobello Caps

Ingredients

• Olive Oil
• Garlic
• Red Pepper Flakes
• Portabella Mushrooms
• Coarse Salt
• Red Bell Pepper
• Italian Parsley
• Fresh Thyme
• Black Pepper
• Arugula

Instructions

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