Stuffed Mushrooms with Cashews - Keeping Our Brains Sharp & Hearts Happy

Stuffed mushrooms are one of my most favorite kind of snacks. It's healthy, super easy to make, and only takes a few minutes!

stuffed mushrooms vegan recipe, gluten-free

Mushrooms are known to be suitable for treating:

* High blood pressure and preventing stroke - Mushrooms contain a good amount of potassium (which helps our muscles contract and blood vessels dilate), thus preventing blood vessels from clogging and heart attacks and strokes.

* Bone growth and strength - Did you know mushrooms can

produce vitamin D when exposed to sunlight? Vitamin D is

essential for our body, enabling calcium absorption and promoting bone growth and strength.

* Diabetes, high cholesterol, weight loss - Mushrooms are abundant

with water and fiber, low in carbohydrates, have no fat and no

cholesterol, mushrooms can be ideal when we want to keep our

weight, cholesterol, and sugar levels down.

* Cancer - Mainly breast and prostate.

* Anemia - Mushrooms are a great source of iron.

Cashews are known to be:

* Abundant with vitamins - A, B1, B2, B3, B6, C, K.

* Abundant with minerals - Magnesium, Iron, Selenium, Zinc, Calcium, Phosphorus.

* Fatty acids - Omega 3, 9.

All of which assist with:

- Regulating blood pressure and preventing heart disease.

- Proper brain function.

- Essential for our bone health.

- Support our muscles.

- Nourish our skin and protect the cells from anti-oxidants and the

damage they cause.

- Production of red blood cells.

- Metabolism - fat burning.

- Maintaining low cholesterol.

- Maintaining good digestion. - Reducing inflammation.

Ingredients:

1 Box of either Portobello or Champignon mushrooms

1 Cup of cashews - soaked in water for about 1 hour (or at least

rinsed under water).

1 Handful of dried tomatoes

1-2 Garlic cloves

1 Handful of basil leaves, or 1-2 frozen basil cubes

1/4 Cup Olive oil

Salt and pepper to taste

Preparation:

1. Remove the mushroom stems and clean the mushrooms. Use a paper towel and soak the water out of them gently (soaking the water is essential since mushrooms contain plenty of water, which usually comes out on the pan, leaving the mushrooms wet).