Yourstory Your Story is published for members of Presbyterian Health Plan, Inc., and Presbyterian Insurance Company, Inc. P.O. Box 27489, Albuquerque, NM 87125-7489 www.phs.org Managing editor: fluentqc@phs.org Information in Your Story comes from a wide range of medical experts. Models may be used in photos and illustrations. If you have any concerns or questions about specific content that may affect your health, please contact your healthcare provider. Such services are funded in part with the State of New Mexico. Presbyterian complies with applicable federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al (505) 923-5420, 1-855-592-7737 (TTY: 711). Díí baa akó nínízin: Díí saad bee yáníłti’go Diné Bizaad, saad bee áká’ánída’áwo’d66’, t’áá jiik’eh, éí ná hól=, koj8’ hódíílnih (505) 923-5420, 1-855-592-7737 (TTY: 711). Like us on Facebook Facebook.com/PresHealth 2024 © Coffey Communications, Inc. All rights reserved. MPC062435 Medicaid #TC7066 Makes 10 servings. Ingredients Canola oil cooking spray 20 large button mushrooms, wiped with a damp cloth 1 tablespoon reduced-sodium soy sauce 4 teaspoons canola oil, divided 3 teaspoons balsamic vinegar, divided 1 small leek, white part only, rinsed and finely diced (about ¾ cup) 1 celery rib, minced 1 medium red apple, peeled, cored, and finely diced 2 tablespoons minced flat-leaf parsley ¼ teaspoon minced fresh oregano or pinch of dried ¼ teaspoon minced fresh basil or pinch of dried Salt and pepper, to taste ½ cup whole-wheat breadcrumbs 2 tablespoons Parmesan cheese, finely grated 2 teaspoons vegetable broth or water Directions • Preheat oven to 450 degrees. Lightly coat baking sheet with canola oil spray. • Scoop stems out of mushroom caps with small spoon. Trim and discard bottoms of stems, finely chop stems, and set aside. Mushrooms with apple-herb stuffing • In large bowl, mix soy sauce, 1 teaspoon canola oil, and 1 teaspoon balsamic vinegar. Add mushroom caps. Using your hands or large spoon, toss to coat each mushroom with soy sauce mixture and place, cavity side up, on prepared baking sheet. Set aside. • In medium skillet over medium heat, heat 1 teaspoon canola oil and sauté mushroom stems, leek, celery, apple, parsley, oregano, and basil for 7 minutes, until celery and apple are tender. • Remove from heat and season mixture with salt and pepper, to taste. Add breadcrumbs and remaining 2 teaspoons canola oil and stir to combine. • Transfer mixture to bowl and stir in Parmesan cheese and broth or water. Stuff each mushroom with slightly rounded tablespoon of filling. Brush remaining balsamic vinegar over tops of mushrooms. • Bake uncovered for 25 minutes or until mushrooms are tender when pierced with a fork. Serve immediately. Nutrition information Serving size: 2 stuffed mushrooms. Amount per serving: 70 calories, 2.5g total fat (0g saturated fat, 0g trans fat), 0mg cholesterol, 9g carbohydrates, 2g protein, 1g dietary fiber, 370mg sodium. Source: American Institute for Cancer Research
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