Garlic and Herb Stuffed Mushrooms
| 7 |
55 |
32 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 30 min |
25 min |
10
|
Mushrooms are an important source of antioxidants, mainly selenium, and as such have powerful anti-inflammatory properties.
Ingredients
|
227 gm
|
Cremini (Italian) mushroom
(approx. 10)
|
|
2 clove(s)
|
Garlic
(peeled)
|
|
1/4 tsp
|
Sea salt, fine
(or more to taste)
|
|
1/2 tsp
|
Herbes de provence
|
|
1/2 tbsp
|
Lemon juice
|
|
2 tbsp
|
Extra virgin olive oil
|
|
1 tbsp
|
Parsley, fresh
(chopped)
|
Instructions
- Wipe the mushrooms with a damp towel. Do not rinse the mushrooms under running water, they will absorb too much water.
- Remove the mushroom stems, trim their tough base, and chop into a fine dice.
- In a mortar, pound together the garlic, 1/4 tsp of salt, and Provence herbs to form a rough paste.
- Transfer the paste to a large bowl and stir in the lemon juice, olive oil, and parsley.
- Add the mushrooms and mix with a spoon to cover the mushrooms with the marinade sauce.
- Set aside and let the mushrooms marinate for 20 minutes at room temperature.
- Preheat the oven to 400°F. Arrange the mushrooms in a baking dish.
- Add the finely diced stems to the leftover marinade sauce, mix well and fill each of the mushrooms with it.
- Add a little drizzle of olive oil and a pinch of salt.
- Bake for 25 to 30 minutes, until they are nicely brown. Serve hot.
Nutrition Facts
Per Portion
Calories
32
Calories from fat
25.0
Calories from saturated fat
3.5
Total Fat
2.8 g
Saturated Fat
0.4 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.3 g
Monounsaturated Fat
2.0 g
Cholesterol
0
Sodium
46 mg
Potassium
108 mg
Total Carbohydrate
1.3 g
Dietary Fiber
0.2 g
Sugars
0.4 g
Protein
0.6 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
