Hormone-Harmonizing Savory Stuffed Mushrooms

Mushrooms are a great source of vitamins and minerals, but they can be a little bland on their own. This recipe adds flavor and nutrients by stuffing them with a savory mixture of walnuts, sun-dried tomatoes, herbs, and spices. The ashwagandha and maca powders add a boost of energy and relaxation, making these mushrooms the perfect pre-workout or post-yoga snack.

I first came up with this recipe when I was looking for a way to use up some leftover mushrooms. I had some walnuts and sun-dried tomatoes on hand, and I thought they would be a good combination to stuff the mushrooms with. I also added some fresh herbs and spices to give the filling more flavor. The first time I made these mushrooms, I was so impressed with how delicious they were. The filling was flavorful and moist, and the mushrooms were perfectly tender. I've been making them ever since, and they've become one of my favorite snacks.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 12 large white mushrooms
• 1/2 cup ground walnuts
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon dried ashwagandha powder
• 1/2 teaspoon maca powder

Instructions

1. Preheat oven to 375°F (190°C).
2. Remove stems from mushrooms; finely chop stems.
3. In a medium bowl, combine chopped mushroom stems, walnuts, sun-dried tomatoes, basil, parsley, garlic, ashwagandha, and maca.
4. Stuff mushroom caps with the filling.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve warm.

Why It Works

• The walnuts add a nutty flavor and a crunchy texture to the filling.
• The sun-dried tomatoes add a sweet and tangy flavor to the filling.
• The fresh herbs add a bright and herbaceous flavor to the filling.
• The ashwagandha and maca powders add a boost of energy and relaxation to the filling.