Stuffed Mushrooms Recipes

Stuffed Mushrooms Recipes for Appetizers - How Foods Fight Cancer

MAKES 20 STUFFED MUSHROOMS (5 SERVINGS)

Stuffed Mushrooms are a great party food, because they can be made in advance and served at
room temperature or heated just before serving. Mushrooms are rich in fiber, which helps
boost immune strength.

3⁄4 cup water
1⁄4 cup millet, rinsed
5 ounces chopped fresh spinach, steamed, or 1 package (10 ounces) frozen chopped spinach, thawed
and drained
2 tablespoons raw cashews, or 2 teaspoons cashew butter
2 teaspoons onion powder
3⁄4 teaspoon salt
1⁄2 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, minced or pressed
20 large button or cremini mushrooms, cleaned and stems removed
2 green onions, thinly sliced
1 teaspoon dried basil
1 tablespoon toasted or raw sesame seeds

1. Combine the water and millet in a small saucepan and bring to a
boil. Lower the heat, cover, and simmer for about 30 minutes, or
until all of the water is absorbed.

2. Place the spinach in a colander and press out as much liquid as
possible.

3. Combine the millet, cashews, onion powder, salt, and garlic powder
in a blender and process on high for about 2 minutes, or until the
mixture is very smooth. Stop the blender occasionally to scrape down
sides of the container with a rubber spatula. Set aside.

4. Warm the soy sauce and vinegar in a nonstick skillet. When the
mixture begins to bubble, add the garlic and cook and stir over
medium heat for 1 minute, or until slightly softened. Add the mushrooms,
top sides down. Cover and cook over medium-high heat for
3 minutes, or until the tops are browned. Turn the mushrooms over
and cook for 3 minutes longer. Remove from the pan and set aside.

5. Without washing the pan, add the spinach, green onions, and basil.
Cook and stir over medium heat for about 2 minutes, or until the
spinach is very dry. Add the millet mixture and sesame seeds and
continue to cook, stirring constantly, until the mixture is thick and
heated through. Spoon into the mushroom caps and serve warm or
at room temperature.

6. Stored in a covered container in the refrigerator, leftover Stuffed
Mushrooms will keep for up to 2 days. To reheat the mushrooms,
place them in a baking dish and warm them in a preheated 350
degree F oven for about 12 minutes.


PER SERVING: 127 calories; 3.6 g fat; 0.6 g saturated fat; 25.4% calories from fat; 0 mg cholesterol;
5.9 g protein; 20.1 g carbohydrate; 1.6 g sugar; 4.8 g fiber; 577 mg sodium; 95 mg calcium;
3 mg iron; 5.9 mg vitamin C; 2750 mcg beta-carotene; 1.4 mg vitamin E