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
Instead of pounding the caps, weigh them down in the skillet to flatten them while they cook.
Yield: 4 servings
Total Time: 1 hour
Prep Time: 1 hour
- 4 tablespoons extra-virgin olive oil, divided
- 1 large red onion, halved and thinly sliced
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt, divided
- 1/3 cup 1% milk
- 1/2 cup plain dry breadcrumbs
- 4 portobello mushroom caps, 3-4 inches in diameter
- 3 cloves garlic, minced
- 1 pound spinach, tough stems removed
- 1 15-ounce can white beans, rinsed
- 3/4 cup vegetable broth
- 1/2 cup grated Manchego, Gruyere or Parmesan cheese
- 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.
- 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.
- 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.
- 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.
- Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.
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