Vegetable-Stuffed Mushrooms

By: Elna Botes van Schalkwyk

Very low in kilojoules, yet packed with meaty flavour, mushrooms also contain substances which may enhance immune function. They also contain compounds called triterpenoids which seem to fight cancer by inhibiting certain steps in the formation of tumours. Cooking mushrooms breaks down their fibrous cell walls, making some of their nutrients more available to the body.

12 extra-large mushrooms
10 ml avocado-oil or an oil of your choice
1 medium onion, finely chopped
3 gloves garlic, finely chopped
1 medium carrot, grated
1 medium red pepper, finely chopped
125 ml chicken stock
2,5 ml dried origanum
45 ml grated Parmesan cheese
30 ml chopped parsley

Preheat the oven to 200ºC. In a medium pot of boiling water, cook the mushroom caps for 2 minutes to blanch. Drain on paper towels. In a large frying pan, heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes. Add the carrot and pepper and cook for 4 minutes. Add the stock and oreganum and cook for 4 minutes or until the vegetables are very soft. Remove from the heat; stir in the Parmesan and parsley.Spoon the mixture into the mushroom caps. Place on a baking sheet and bake for 10 minutes or until piping hot. Enjoy!

Serves: 4

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