Qualified Nutritional Consultant

Walnut & red pepper stuffed mushrooms

Another recipe courtesy of Jenny Philips, this is a popular one from our ‘eat to outsmart cancer’ cookery demonstrations for ‘Yes-to-Life’. it’s a delicious and filling lunchtime treat.

Good for…

Mushrooms are a good source of B12 and B6 and they are also known for their immune-enhancing effects as beta-glucans. Walnuts are one of the few nuts to provide you with omega 3 fatty acids and alpha-linolenic acid. They are also a wonderful source of antioxidants.

What you need:

4 large flat mushrooms
3 garlic cloves
100g walnuts
1 red pepper, cut into quarters and deseeded
3 cherry tomatoes, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt & pepper to taste

What you do:
Preheat the oven to 180 degrees. Wipe the mushrooms, remove the stalks and place on a baking tray.

Place the stalks and remaining ingredients into a blender and blitz until well blended into a pâté.

Fill the mushrooms with the pâté. Bake for 20 minutes. Serve with a green salad.

Top Tip

Easiest way to deseed the pepper is to cut around the stalk and pull the stalk out.