Despite the busiest schedule each of you might hold, you have to take a break and fill the fuel for your body to function efficiently. Healthy food not only keeps certain diseases at bay but also provides us with additional nutrients for our body. Eating the right food and resting after a tiring day regenerates the muscles, nerves, bones, and connective tissues. Since you can’t skip eating pick food that is very easy to prepare and consumes less time. Onion, cheese stuffed mushroom is one of the recipes that you can opt for. It takes only a few minutes to prepare and is packed with nutritious and tasty ingredients.
Health Benefits
Onions contain phytochemicals that can remove free radicals. It can reduce the risk of developing gastric ulcers.
Mushrooms contain high protein and fiber. They also have B vitamins along with selenium which is a powerful anti-oxidant. Mushrooms also boost the immune system and prevent damage to cells and tissues.
According to Medical News Today, cheese is a good source of calcium, essential for healthy bones and teeth, prevents blood clotting, heals wound quickly, and maintains normal blood pressure.
Ingredients
fresh button mushrooms: 10
cup finely chopped onions: 1/4
tsp finely chopped green chilies: 1
clove garlic finely chopped: 1
tbsp finely chopped coriander leaves: 2
cup grated processed cheese: 1/4
salt to taste
How To Make Onion, Cheese Stuffed Mushroom
- Discard the stems of the mushrooms.
- Wash the mushroom caps and keep it aside.
- In a medium-sized bowl, add onions, green chilies, garlic, coriander leaves, cheese, and salt as required. Mix it well.
- Stuff 1tsp of the prepared filling into each mushroom cavity.
- Place all the stuffed mushrooms onto a greased baking tray.
- In an oven, bake them in a preheated oven at 350F for 15mins.
- Serve it immediately.
Trivia
Mushrooms are neither vegetable nor meat. It is a fungus, that is grown in the dark and creates more mushrooms by releasing spores. Near Rochester, New York, there is a house shaped like a group of mushrooms.
The cheese was popular in ancient Greece and Rome, but fresh milk and butter were not. In Cheddar cheesemaking, the firm curd is finely chopped ('cheddared') to drain the whey and then pressed into blocks or cylinders. (food reference)