Healthy Recipes
Artichoke and Goat Cheese Stuffed Mushrooms
These savory veggie appetizers are a nutritional powerhouse and a real crowd pleaser. Try using herbed or pepper-encrusted goat cheese for even more flavorful results.
Serves: 12
Time to Table: 25 minutes
Healing Nutrient Spotlight
Good source of calcium, selenium, fiber, protein
Ingredients
24 large organic white button mushrooms
1/4 cup organic extra-virgin olive oil
3 cups canned, quartered organic artichoke hearts
2 cloves minced organic garlic
1/4 teaspoon freshly grated organic nutmeg
8 ounces organic goat cheese
2 tablespoons fresh parsley, finely chopped
2 tablespoons grated organic Asiago cheese
Preparation
Preheat oven to 400°F. Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat – about 1/4 cup. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side up. Season with salt and pepper and flip over. Toss drained, quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, goat cheese, and parsley. Generously fill the mushroom caps. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.
Nutrition Information
160 calories, 13 g total fat, 4 g saturated fat, 0 g trans fat, 7.5 g monounsaturated fats, 1 g polyunsaturated fats, 17 mg cholesterol, 260 mg sodium, 7 g carbohydrate, 2.5 g fiber, 2 g sugars, 5 g protein
[Ed. Note: Kelley Herring is the Founder & CEO of Healing Gourmet, a multimedia company that educates on how foods promote health and protect against disease. She is also the creator of Healing Gourmet's Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility. For more information, click here.]
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Tags: appetizers, calcium, fiber, mushrooms, protein, selenium, vegetables
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