Stuffed Mushrooms with Cashews - keeping our brains sharp and hearts happy

March 28, 2017

Stuffed mushrooms are one of my most favorite kind of snacks. It's healthy, super easy to make, and only takes a few minutes!

 

 

Mushrooms are known to be good for treating:

* High Blood pressure and preventing stroke - Mushrooms contain a

   good amount of potassium (which helps with our muscles to contract,

   and blood vessels to dilate), thus preventing our blood vessels from

   clogging and helping to prevent heart attacks and strokes.

 

* Bone growth and strength - Did you know that mushrooms can

  produce vitamin D when they're exposed to sunlight? Vitamin D is

  essential for our body enabling the absorption of calcium and thereby   promoting bone growth and bone strength.


 * Diabetes, high cholesterol, weight loss - Mushrooms are abundant

   with water and fiber, low in carbohydrates, have no fat and no

   cholesterol, mushrooms can be ideal when we want to keep our

   weight, cholesterol and sugar levels down.   

 

* Cancer - Mainly breast and prostate. 

 

* Anemia - Mushrooms are a great source of iron.

 

Cashews are know to be:

* Abundant with vitamins - A, B1, B2, B3, B6, C, K.

* Abundant with minerals - Magnesium, Iron, Selenium, Zinc,

   Calcium, Phosphorus.

* Fatty acids - Omega 3, 9. 

 

All of which assist us in maintaining:

- Regulating blood pressure and prevent heart disease. 

- Proper brain function. 

- Essential for our bone health.

- Support our muscles.

- Nourish our skin and protect the cells from anti-oxidants and the

  damage caused by them.

- Production of red blood cells.

- Metabolism - fat burning.

- Maintaining low cholesterol.

- Maintaining good digestion.
- Reducing inflammation.

 

 

 : Ingredients

1 Box of either Portobello or Champignon mushrooms 

 

1 Cup of cashews - soaked in water for about 1 hour (or at least

   rinsed under water). 

 

1 Handful of dried tomatoes

 

1-2 Garlic cloves

 

1 Handful of basil leaves, or 1-2 frozen basil cubes  

 

1/4 Cup Olive oil

 

Salt and pepper to taste 

 

Preparation

1. Remove the mushroom stems and clean the mushrooms. Use a

    paper towel and soak the water out of them gently (soaking the

    water is essential since mushrooms contain plenty of water which

    usually comes out on the pan, leaving the mushrooms wet). 

 


2. Place the all the rest of the ingredients in a food processor until it

    becomes almost paste-like. 

 

 

 

 

3. Fill the mushrooms with the paste.

 

 

 

4. Place the stuffed mushrooms in the oven for about 20 minute in 350F

    or 180c.

 

 

 

 

 

 

 

 

 

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