If you love cheese, why not use it in a recipe that is also tasty and healthy? Even if you don’t think so, Parmesan mushroom will not only become a favorite for your next dinner party, but it will also be a good way to keep blood cholesterol and blood sugar in check.
Nobody likes to hear they have to eat a low-fat diet. Nor do they want to reduce their caloric intake due to high cholesterol, but ultimately we are all at risk.
The Heart Health Reasons Why You Should Have More Parmesan Mushroom
How do mushrooms help lower cholesterol?
Some people think that the only way to maintain a healthy heart is to cut out all fats. But consuming certain foods, like mushrooms, can also help lower your LDL—the “bad cholesterol”—and raise your HLD—the “good cholesterol”.
The β‐glucan‐chitin complexes and mannoproteins in mushrooms are non-digestible enzymes. Instead of being absorbed, these help trap cholesterol in your blood for excretion.
These same fibers are important to maintain blood glucose levels. This is another factor that raises cholesterol and can lead to heart disease.
The vitamins and minerals in mushrooms, such as riboflavin (vitamin B2), niacin, folate, magnesium, phosphorus, and potassium, help maintain your body’s immune system healthy, which also allows for it to be strong and prevents heart problems.
What about the Parmesan? Is that healthy too?
This cheese has been aged for at least 12 months, which results in less bacteria and a more complex flavor. It is high in protein and calcium, but it can also be a great source of phosphorus, leading to better bone development and strength.
Also, in case you are wondering, Parmesan is low in lactose, due to its aging process, so it is relatively safe for people with lactose intolerance.
To top it off, this recipe also contains spinach, which is great for blood flow, heart health, and bone strength. It is a good source of vitamin K, potassium, and magnesium.
Now you’re probably ready to get cooking, so bring on the Parmesan Mushroom.
Parmesan Mushroom
Course: Mushroom RecipesIngredients
24 large mushrooms, stems removed and chopped
2 tbsp butter
1 cup (128 g) onion, diced
1/4 tsp dried thyme
1 1/2 cup (192 g) spinach, chopped
3 tbsp bread crumbs
1/2 cup (64 g) Parmesan cheese, grated
salt and pepper
Directions
- To start, preheat the oven to 350 F. Brush the baking sheet with 1 tbsp of butter.
- Heat the butter in a pan over a medium heat until it melts.
- Stir in the thyme and onions for 3 min, then add the mushroom stems, spinach plus the breadcrumbs. Allow them to cook for 6 min over high heat.
- You can now turn off the heat, then add in the Parmesan cheese with a pinch of salt and pepper.
- Lay the mushroom caps on the greased sheet, and spread the filling into them.
- Dab them with the rest of the butter. Place in the oven and allow them to cook for 16 to 21 min.
- Best served warm, enjoy.
