As we're rediscovering the joys of cooking during lockdown, we're also realizing, once again, just how important and powerful what we eat is. What's even better is that there are so many foods out there offering health benefits that could assist with disease prevention. Health benefits, such as antioxidants, vitamins and minerals are found in bulk, especially when you combine them. Which is exactly what The South African Mushroom Farmers' Association have done for you.
Did you know that rosemary has some incredible health benefits, including being an immune booster? This week we're combining the healing powers of rosemary with the power of mushrooms in a yummy funghi farciti.
The name may sound fancy, but funghi farciti is Italian for stuffed mushrooms. Stuffed mushrooms are a simple, but hearty dish that can be served as a starter or a light meal. Best of all, they're quick to prepare on busy days!
Health Benefits of Rosemary
Rosemary is a rich source of antioxidants and anti-inflammatory compounds, which are thought to help boost the immune system and improve blood circulation. Laboratory studies have shown rosemary to be rich in antioxidants, which play an important role in neutralizing free radicals.
And as an added bonus, scientists have found that rosemary is great for your brain! Rosemary contains an ingredient called carnosic acid, which can fight off damage by free radicals in the brain.
6 large brown mushrooms
100g bread crumbs*
100g parsley, chopped
300g parma ham or cooked bacon, chopped
100g parmesan, grated
10g fresh rosemary, chopped
2g fresh sage, chopped
2g garlic, chopped
Salt and black pepper to taste
*My favourite are panko crumbs because of their light crispness
Preheat your oven to 180°C.
Wipe mushrooms clean, trim stalk and place on a baking tray skin side down.
Combine all ingredients and divide filling between mushrooms pressing onto the individual mushrooms.
Bake at 180°C for between 25 to 30 minutes until mushrooms are cooked but still firm – be careful not to overcook!
DISCLAIMER: This was sponsored by The South African Mushroom Farmers' Association. The South African Mushroom Farmers' Association provided me with this recipe and associated image. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I'm crazy about mushrooms, and want to shout it from the rooftops anyway.