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Before you jump to Stuffed Baby Portabello Mushrooms recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already have some knowledge of how important it is to have a heart that is healthy. Give it some thought: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that exercising regularly and following a healthy lifestyle both factor greatly into the overall health of your heart. But did you know that there are several foods that have been found to help you improve the health of your heart? Go on reading to learn which foods are best for your heart.
Beans–would you believe it?–are really beneficial for your heart. The after effects of consuming beans might not be so pleasant to smell, but they’re great for your body. This does not mean, though, that just eating beans will make your heart be a lot healthier or neutralize the effects of unhealthy foods you might be consuming. What this means is that substituting in edamame or kidney beans for the chicken on your green salad or eating a veggie burger in place of the hamburger is what you must do. The good news is that beans are tasty–good enough that you may not miss consuming meat.
There are plenty of foods that you can eat that are beneficial for your body. The truth is that everything that we’ve discussed here can help your body in many ways. These foods are essentially beneficial for the heart, however. Try introducing these heart-healthy foods into your diet daily. Your heart will be a lot heartier if you do!
We hope you got benefit from reading it, now let’s go back to stuffed baby portabello mushrooms recipe. You can have stuffed baby portabello mushrooms using 12 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Stuffed Baby Portabello Mushrooms:
- Prepare 1 packages baby portabello mushrooms
- Get 1 large garlic clove
- Take 2 slice red onion diced
- Take 5 piece sun dried tomatoes diced (not oil packed)
- Take 5 stems from the mushrooms diced
- Get 1/4 tsp each herb - dried parsley, thyme, dill - whichever you like is fine.
- Take 4 slice stale dry bread
- Prepare 1 balsamic vinegar (2-3 tablespoons)
- Provide 3/4 cup chicken broth
- Take 1 olive oil, extra virgin
- Take 1 grated cheese - pecorino romano, or anything you like!
- You need 1 salt & pepper
Steps to make Stuffed Baby Portabello Mushrooms:
- Set oven to 350°. Butter an 8 × 8 baking dish and set aside.
- Pull off stubs (do not discard) and wash cap tops under cold running water. Lay them top side down on paper towels to dry while you prepare the other ingredients.
- Place the sun dried tomatoes in a bowl of very hot water - not boiling.
- Smash and finely dice a large clove of garlic. Take half a red onion and slice off 2 - 1/4" slices & dice them. Take 4-5 larger mushroom stems and finely dice. Lastly dice the tomatoes. BTW, if you threw out the stems (like I have) take 1, or 2, of the smallest mushrooms and use them as a replacement.
- Over a medium heat in a non-stick pan melt 2 tablespoons of butter.
- Once the butter is frothy add onions & cook about 1 minute. Add diced garlic, sun dried tomatoes and mushrooms. If it seems dry, add another pat of butter. Add about a teaspoon of extra virgin olive oil. Cook for about a minute then add herbs, salt & pepper.
- While the onions are cooking place the stale bread into a gallon plastic bag and break it up into small pieces. Don't worry if there are bread crumbs - it's all going into the filling.
- When the onions look translucent put in a splash of balsamic vinegar and very soon it will evaporate. Take off the heat. Throw in the bread, stir well to incorporate and add up to 3/4 of a cup of chicken broth. There should be just enough to moisten the bread not make soup. Let cool.
- In a bowl add 2-3 tablespoons of extra virgin olive oil and dip only the tops of the mushrooms making sure to get the sides. Add more oil as you need to.
- Place caps in baking dish and start to mound filling into each cap using all the stuffing. Finish with grated cheese. Bake about 30 minutes.
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