The thought of these just makes my mouth water! I love the crunchy nuts with the sweetness of the figs all together in a nice little mushroom package.
Baby portobello mushrooms, otherwise known as crimini mushrooms deliver a wonderful balance of nutrients including selenium that helps to regulate the thyroid and immune system, iron for red blood cells and calcium for strong bones and teeth. They contain a complete amino acid profile and a serving of these will contain about 4% of the daily requirements of protein. These mushrooms are a source of copper. Copper works to help the body absorb both iron and calcium. Without enough copper one may become anemic or develop osteoporosis. Baby portobellos have high amounts of linoleic acid which help increase metabolism, fight obesity and prevent fat deposits.
Research indicates that the fat in pistachios may not be completely absorbed by the body. The findings indicate that pistachios may actually contain fewer calories per serving than originally thought – further validating pistachios as one of the lowest calorie nuts with 160 calories per 30 gram serving. Pistachios are a weight-wise tree nut with more to offer than meets the eye. One ounce provides 12% of daily fiber needs, more than most Americans tend to feed themselves in a day. Along with the baby portobello mushrooms they also contain high amounts of copper, iron and calcium. Ounce per ounce pistachios contain more protein than most other nuts with 6 grams per serving. They are full of phytosterols which help reduce bad cholesterol (LDL) absorption and thus promoting the good cholesterol (HDL). They contain vitamin A as beta-carotene, lutein and zeaxanthin all of which is a very rare find in any tree nuts.
Figs, which are as full of iron and calcium similar to pistachios, are also a great source of fiber which helps with weight management and they add a sweet touch to this recipe. They are a good source of potassium, manganese, magnesium and other minerals.
Turmeric is a brain boosting spice that helps you clear out brain-clogging proteins that can build-up and lead to Alzheimer’s disease. It helps us develop nerves that help us learn and keep our minds sharp. I like to add it to my food here and there to reap the benefits!
PISTACHIO STUFFED BABY PORTOBELLOS
1 (24 oz.) pkg. baby portobello mushrooms
1 cup roasted pistachios
3 cloves garlic
1/2 cup dried figs
1 T chopped rosemary
1/2 t Himalayan sea salt*
1/2 t turmeric
2 T ground flaxseed
3/4 cup Chardonnay white wine (one mini bottle)
Chopped pistachios for garnish
Preheat oven to 400°F. Wipe the mushrooms clean and cut out the stems. Combine the stems with the next 7 ingredients in a food processor and pulse until well chopped. Heat the chardonnay in medium saucepan until boiling. Add the filling ingredients and stir briefly until it binds together. Using 1 to 2 tablespoons each, fill the mushrooms and roast for 20 minutes. Remove from the oven and garnish with chopped pistachios. Serves 8. ©Janice Moreland http://thekitchentwist.com