Stuffed mushrooms are a delicious and versatile appetizer that offers several nutritional advantages. They are low in calories yet packed with protein, fiber, antioxidants, and various vitamins and minerals. Mushrooms provide an excellent non-animal source of protein, making stuffed mushrooms a great option for vegetarians and vegans. The antioxidants in mushrooms, like selenium and ergothioneine, help protect cells from damage and may reduce disease risk. With the right stuffing ingredients, stuffed mushrooms can be a good source of fiber for digestive health. They are also low in sodium and fat, contributing to heart health. Here’s a recipe on how to make this delicious meal.
Ingredients:
- 16-20 large mushrooms (cremini or white)
- 1/4 cup olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp butter, melted
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How to Make;
- Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and finely chop them.
- Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped mushroom stems, shallot, and garlic. Cook for 2-3 minutes until softened.
- Remove from heat and let cool slightly. Add to a bowl along with the bread crumbs, parmesan, parsley, oregano, and salt/pepper. Mix well.
- Brush the mushroom caps with the remaining 2 tbsp olive oil on both sides.
- Stuff each cap generously with the breadcrumb mixture.
- Arrange stuffed caps on a baking sheet. Drizzle with the melted butter.
- Bake at 400°F for 15-20 minutes until mushrooms are tender and stuffing is golden brown.
- Serve warm. Garnish with extra parsley if desired
Feel free to customize the recipe with your preferred ingredients to suit your taste.