Stuffed Mushrooms – Anti inflammation recipe

(The anti inflammation diet and recipe book)

PER SERVING: 317.7 CALORIES ~ 3.2 G PROTEIN ~ 5.8 G CARBOHYDRATE ~ 2.0 G FIBER ~ 32.8 G TOTAL
FAT ~ 7.0 G SATURATED FAT ~ 0.0 MG CHOLESTEROL ~ 5.9 MG SODIUM

You can experiment and serve three or four different kinds of stuffed
mushrooms.
1 cup shredded, unsweetened coconut
25–30 small open-capped mushrooms, trimmed, with stems removed (simply pull them off)
1 cup olive oil

4 garlic cloves, minced

Juice of 2 lemons

Small amount of grated lemon zest (avoid the bitter white pith)
2 teaspoons grated gingerroot

1⁄4 cup sunflower seeds,
ground
Sea salt and pepper to taste

2 tablespoons chopped fresh cilantro leaves for garnish
Lemon wedges for garnish

Preheat oven to 400° F. Spread coconut on a baking sheet and bake until slightly
browned.

Place mushrooms trimmed side up in a large roasting pan (use one that can go under
the broiler).

Combine coconut with remaining ingredients in a large bowl and mix well. Spoon
the mixture into the mushrooms evenly, cover loosely with foil, and bake 15–20
minutes or until mushrooms are tender. Broil at the last minute to brown the top.
Serve garnished with lemon slices and cilantro leaves.

Serves 8.

Substitutions

You can use large mush- rooms, such as portobellos, and make only 6–8 of them.
For a variation on the stuffing, experiment with a combination of ground nuts,
chopped spinach, olive oil, and garlic. You may be surprised at how good vegetables
and herbs can taste inside a mushroom.
Healthy Tidbit

Mushrooms are a powerful immune stimulant and immune modulator. They are
great detoxifiers because they thrive upon what is decaying around them. They are
said to absorb and safely eliminate toxins such as undesirable blood lipids,
pathogens, and excess mucous in the respi- ratory system. The reishi and shiitake
varieties have been studied for their anticancer effects. The reishi mushroom has
been shown to reduce cancer-causing free radicals by 50 percent.