Artichoke-Stuffed Mushrooms
Whole mushroom caps filled with a savory artichoke, flaxseed, and miso stuffing bound together with whole-grain bread crumbs, then roasted until tender. A plant-based hors d'oeuvre featuring artichokes, which Dr. Greger highlights as a high-antioxidant vegetable.
From The How Not to Age Cookbook
- Prep
- 20 min
- Cook
- 28 min
- Total
- 48 min
- Yield
- 4 to 6 servings
- Category
- Appetizer
Nutrition (estimated)
per 1/5 of batch (about 5 stuffed mushrooms)- Calories
- 80 kcal
- Protein
- 5 g
- Fat
- 2 g
- Carbs
- 13 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 200 mg
Ingredients
- frozen artichoke hearts
- white mushrooms
- garlic
- scallions
- ground flaxseeds
- white miso paste
- lemon juice
- thyme
- fennel seeds
- pippali
- whole-grain bread crumbs
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Boil artichoke hearts ~10 min until tender; drain and cool.
- Remove mushroom stems. Process stems with garlic, scallions, and flaxseeds until chopped.
- Add miso, lemon juice, thyme, fennel seeds, pippali, bread crumbs, and artichokes; pulse to combine while keeping some texture.
- Fill mushroom caps with stuffing, place on sheet, and bake 15–18 min until tender. Serve warm.