Low-sodium, low-fat stuffed mushrooms filled with petite peas, basil, onions, garlic, and more are also heart-healthy.
The potassium-rich mushrooms benefit the heart by helping to regulate blood pressure and preventing irregular heart beats. Mushrooms also contain important nutrients, such as B vitamins, helping to maintain overall heart function.
8-10 whole fresh mushrooms
¼ cup grape seed oil
3 cloves of garlic, minced
½ cup onions, chopped
¼ cup fresh basil, chopped
1 teaspoon fresh rosemary, chopped
¼ cup Vegenaise® or vegan mayonnaise
½ cup petite green peas
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
Rosemary sprig as garnish
Preheat oven to 350°F and lightly oil baking sheet with grape seed oil. Gently rinse mushrooms with water and blot dry with paper towel. Carefully break off mushroom stems. Chop stems very fine, discarding tough end of stems. In a large skillet heat grape seed oil over medium heat. Add chopped mushroom stems, garlic, and onions to skillet. Sauté for 5 - 7 minutes. Next, add basil and rosemary, sautéing for another 1 - 3 minutes. Remove from stove and allow to cool.
Once mushroom mixture is cooled, stir in Vegenaise® (or mayonnaise), green peas, Parmesan cheese, and black pepper. Spoon mixture to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on a prepared cookie sheet. Bake stuffed mushrooms for 20 minutes in preheated oven. Once out of the oven, garnish with fresh rosemary sprigs, if desired.
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