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Stuffed Mushroom Entree

Who doesn’t enjoy freshly made bruschetta? By replacing the bread with mushrooms, this recipe is a delicious and healthy alternative to the favourite European tradition.


Preparation time: 10 minutes  | Cooking time: 15 minutes  | Serves: 4 people


• 4 large cup mushrooms, stems removed and finely chopped

• 1 red onion, diced finely

• 8 tomatoes, diced finely

• 2 large garlic cloves, crushed

• 1/4 cup chopped fresh basil

• 1/4 cup chopped pine nuts

• 1/4 cup olive oil

• 1 tbsp balsamic vinegar

• Celtic sea salt and cracked pepper, to taste

• Rice crumbs, for sprinkling

Method:Preheat the oven to 200 degrees. Mix together all of the ingredients except the mushrooms, but including the chopped stems. Rub the top (white) of the mushrooms in olive oil, and sit upside down on a baking tray, so that the brown upside of the mushroom is exposed. Scoop 1/4 of the filling on top of each mushroom, pilling it up. Sprinkle over some rice crumbs, and bake in the preheated oven for 15 minutes. Great serves alone or an entrée.(Recipe supplied by: Renee Brown, Naturopath BHSc (Nat)).

Nutritional Notes:Mushrooms are low in calories, and are a fantastic source of minerals such as B vitamins, selenium and potassium. Garlic is considered a superfood. The active constituent is activated when the garlic is crushed, and has numerous actions for example it improves cholesterol ratios and decreases bad cholesterol, is an anti-inflammatory, it reduces blood clotting, and it displays potent immune-enhancing abilities.

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