Today’s Tasty Diabetic Friendly Recipe

Type 2 Diabetic Friendly Food

White Beans and Spinach, what’s not to like?

This is from WebMD and would be considered a diabetic friendly recipe, if you are not a vegan.  I am not sure what a paillard is.  If it’s a breaded and fried portobello, it’s tasty.  The mushrooms do have a meat-like consistency

This recipe takes a while make, but it’s not really hard.  For us, it works better on a weekend.  If you have the time to make it on a weekday, great!  Also, I am not sure what manchego cheese is.  Our local Kroger does not sell it.

Portobello Paillards with Spinach, White Beans & Caramelized Onions

Picture of Portobello Paillards with Spinach

Instead of pounding the caps, weigh them down in the skillet to flatten them while they cook.

Servings: 4

Yield: 4 servings

Total Time: 1 hour

Prep Time: 1 hour

Recipe Ingredients:

  1. 4 tablespoons extra-virgin olive oil, divided
  2. 1 large red onion, halved and thinly sliced
  3. 1/2 teaspoon freshly ground pepper, divided
  4. 1/4 teaspoon salt, divided
  5. 1/3 cup 1% milk
  6. 1/2 cup plain dry breadcrumbs
  7. 4 portobello mushroom caps, 3-4 inches in diameter
  8. 3 cloves garlic, minced
  9. 1 pound spinach, tough stems removed
  10. 1 15-ounce can white beans, rinsed
  11. 3/4 cup vegetable broth
  12. 1/2 cup grated Manchego, Gruyere or Parmesan cheese


Recipe Steps:

  1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
  2. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm.
  4. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.
  5. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.


Recipe Nutrition:

Per serving: 358 calories; 17 g fat (3 g saturated fat, 11 g mono unsaturated fat); 5 mg cholesterol; 44 g carbohydrates; 15 g protein; 11 g fiber; 755 mg sodium; 1382 mg potassium

Nutrtion Bonus: Vitamin A (220% daily value), Vitamin C (70% dv), Folate (66% dv), Potassium (39% dv), Iron (30% dv), Calcium (25% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 3 fat

Special Health Consideration(s):

High Potassium − High Calcium − Heart Healthy − Low Sat Fat − High Fiber
See More Nutrition Guidelines


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Today’s Tasty Diabetic Friendly Recipe was last modified: August 2nd, 2012 by Dave LeBlanc
Posted in Diabetic friendly recipes.


  1. Hi
    I like the beans and spinach combo.
    A paillard is a veal or chicken cutlet pounded flat and grilled or sautéed quickly.
    Manchego cheese is a sheep’s milk cheese from Spain and is often served with ham.
    Thank you for the link.

  2. Pingback: Today’s Tasty Diabetic Friendly Recipe | The Skinny Dave Project

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