These veggie mushroom bites are so easy to make and are literally a taste explosion in your mouth. Mushrooms provide good mineral sources of selenium, copper, niacin, potassium and phosphorous. These minerals contribute to cardiovascular health by balancing cholesterol levels. Additionally, mushrooms provide protein, vitamin C and iron. To get the nutritional benefit from mushrooms you must cook them. The heat breaks down the cells walls in the veggies releasing their goodness.
These little paleo bites can be seen as brilliant food source for heart health as they are also packed full of freshly chopped garlic. The herbs not only give a lovely flavour and aroma to the bites, they also provide antioxidant properties which protects the body from free radical damage to cells.
I chopped the mushroom stalks into tiny pieces to mix with the filling so that there wasn’t any wastage and sprinkled with a little grated parmesan cheese to give a lovely browned finish to the mushrooms.
Ingredients you will need:
- 15 mushrooms washed
- 1 clove garlic crushed
- 1 teaspoon turmeric
- Juice and rind of half a lemon
- 1 teaspoon Provence herbs
- 2 tablespoons finely grated manchego cheese
- Mix all of the above ingredients together well
- Fill the mushrooms with the mixture.
- Place mushrooms on a tray in a pre-heated oven at 180 degrees centigrade for 20-25 minutes
Tip – These can be stored in a sealed glass container in the fridge for up to 3 days but are best served straight from the oven for maximum taste value. If you wanted a meatier version you can chop pancetta and fry until crispy and then add to the filling mixture before spooning into the mushrooms.