Diabetic Low Fat Baked Stuffed Portobello Caps

Combine oil and garlic in a small skillet.

Cook over very low heat until soft and aromatic , not browned.

Add red pepper flakes and remove from heat.

Hold mushroom upright and tap to dislodge dirt.

Clean with a soft brush.

Gently cut the stem flush with the cap , reserving the stem.

Paint the caps sparingly with about 1 / 2 the oil mixture outside then inside.

Set gill-side up on a baking sheet.

Sprinkle with 1 / 2 tsp.

Of the salt.

With a paring knife , peel reserved mushroom stems , cut into fine dice and place in a bowl.

Stir in diced red pepper , parsley and thyme.

Add remaining oil mixture and remaining 1 / 2 tsp.

Salt and pepper.

Let stand until somewhat juicy , about 1 hour , tossing occasionally.

Set rack in upper third of oven and preheat to 450 degrees.

Divide the stuffing among the caps , spreading evenly.

Bake until tender throughout , 10 to 15 minutes.

Transfer to a warm platter and garnish with arugula.

Serve hot.

olive oil, garlic, red pepper flakes, portabella mushrooms, coarse salt, red bell pepper, italian parsley, fresh thyme, black pepper, arugula