Stuffed Mushrooms with Spinach, Artichoke and Fontina Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 cup white wine
- 3 tablespoons unsalted butter
- 2 teaspoons chopped fresh parsley
- 8 grape tomatoes, halved
- Juice of 1 lemon
- Salt and freshly ground pepper
Instructions
- Preheat the oven to 350 degrees F. For the white wine sauce: Heat the wine in a medium skillet over medium heat. Cook until the wine is reduced by half, and then add the butter, parsley, tomatoes and lemon and cook until heated through. Taste and season with salt and pepper. For the mushrooms: Meanwhile, place the mushroom caps on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coast. Roast in the oven for 15 minutes. Mix together the breadcrumbs, spinach, cheese, butter, mayonnaise, Parmesan, parsley, chives, artichoke hearts, garlic, lemon and shallots. Stuff the mushrooms caps with the filling and bake until the filling is golden brown, 15 minutes. Transfer to a serving plate and top with white wine sauce.
- NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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