We all have cravings during the day especially after a long day of work. The holiday season is upon us, and the average weight gained is about 5 pounds after gorging during the time off. There is no reason not to satisfy your tasted buds while maintaining a healthy food regiment or diet. Here is an amazing recipe provided by our health expert Serena Depersis.
Walnut Stuffed Mushroom Caps
- 1 cup walnut halves, plus 16 more for garnish
- 1 small onion chopped
- ¼ cup chopped parsley
- 1 carrot diced
- 1 clove garlic, peeled
- ½ cup cooked or canned chickpeas
- 4 tsp. Nutritional yeast (substitute for parmesan cheese)
- 1 tsp. dried rubbed sage
- 1 tsp. salt and pepper or to taste
- 16 large button or cremini mushrooms (2-inch diameter),
- 2 tsp. coconut oil
- Remove and chop up mushroom stems and place them in a cooking pan along with onions, garlic, carrot and sauté them with 1 tsp coconut oil.
- Purée 1 cup walnuts with parsley and sautéed mixture in food processor until thick and pasty. Add chickpeas, nutritional yeast and sage; purée until smooth. Season with salt and pepper, if desired.
- Fill each mushroom cap with walnut mixture, and press remaining walnut halves onto filling.
- Pre-heat oven to 375 degrees F
- Lightly coat baking sheet with coconut oil then place stuffed mushrooms on.
- Can top with crumbled goat cheese (optional) and bake for 25 minutes. Serve warm