Mushrooms are often chopped and added to meals, but rarely get a chance to shine on their own. We asked Tracey Grant, a wellness program manager with Sharp Rees-Stealy’s Center for Health Management, to share her favorite ’shroom-focused recipe. These bite-sized delights make the perfect appetizer or hors d’oeuvre, and are packed with both flavor and health benefits.
“Mushrooms have many health benefits,” says Grant, “but are probably best known for their beta-glucans, which support the immune system. Plus, they are high in antioxidants, which can help prevent chronic disease and cancer.”
Italian Stuffed Mushrooms
Yields 12 mushrooms
1 tablespoon extra virgin olive oil
12 crimini mushrooms
1/2 cup onion, diced
4 cloves garlic, minced
2 cups fresh baby spinach, finely chopped
1/3 cup sundried tomatoes (dried, not packed in oil), finely chopped
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 tablespoon Italian seasoning
1/4 cup low-fat feta cheese
2 tablespoons dried or fresh chopped parsley, to serve
Heat oven to 350° F. Remove the stems from the mushrooms and dice into small pieces. Set aside the mushroom caps.
In a medium skillet over medium-high, heat the oil. Add the mushroom stems, onion, garlic and sundried tomatoes. Saute until tender, about 8 to 10 minutes. Add the spinach, balsamic vinegar, salt and Italian seasoning and saute until wilted. Remove from heat and stir in the cheese.
Stuff each mushroom cap with a heaping spoonful of the mixture, then place evenly on a baking sheet. Bake for 20 minutes, broiling for the final 1 to 2 minutes to brown the tops, if needed. Sprinkle mushrooms with parsley and serve.