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

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

Medicinal benefits:


Mushrooms

* Lower high blood pressure- Mushrooms contain a good amount of potassium (which helps our muscles contract and blood vessels dilate), thus preventing blood vessels from clogging and helping to prevent heart attacks and strokes.


* Bone growth and strength- Mushrooms help produce vitamin D when exposed to sunlight which is essential for our bodies to absorb calcium, thereby promoting bone growth and strength.


* Diabetes, high cholesterol, weight loss- Mushrooms are abundant with water and fiber, low in carbohydrates, and 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

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


* Abundant with minerals- Magnesium, Iron, Selenium, Zinc, Calcium, and Phosphorus.


* Fatty acids- Omega 3, 9.


All of which assist us in maintaining:

- Regulating blood pressure and preventing 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 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 minutes at 350F or 180c.








Citations:

Pitchford, P. (2009). Healing with whole foods: Asian traditions and Modern Nutrition. North Atlantic Books.

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