Stuffed White Mushroom Caps - PCOS-Friendly Recipe
This Stuffed White Mushroom Caps is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1/8 cup extra-virgin olive oil
- 1 small bunch fresh thyme, tied together with a string
- 1 yellow onion, peeled and finely diced
- Kosher salt and freshly ground black pepper
- 2 small cloves garlic, peeled and grated on a microplane
- 1/2 teaspoon ground cumin
- 12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
- 1/4 cup dry vermouth
- 1 cup sour cream
- 1/3 cup grated Parmesan, divided
Instructions
- Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
- Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
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Frequently Asked Questions
Yes, this Stuffed White Mushroom Caps recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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