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Stuffed Mushrooms with Mascarpone,Garlic & Rosemary

Before you jump to Stuffed Mushrooms with Mascarpone,Garlic & Rosemary recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Many of us believe that comfort foods are not good for us and that we ought to avoid them. Sometimes, if your comfort food is basically candy or other junk foods, this is true. At times, comfort foods can be utterly nourishing and good for us to eat. Several foods actually do boost your mood when you consume them. When you feel a little down and are needing an emotional pick-me-up, try a few of these.

It’s not hard to drive away your bad mood when you eat grains. Quinoa, barley, millet, etc are excellent at helping you be happier. These foods fill you up better and that can help improve your moods also. Feeling famished can be a real downer! The reason these grains are so good for your mood is that they are easy for your stomach to digest. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.

So you see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to stuffed mushrooms with mascarpone,garlic & rosemary recipe. You can cook stuffed mushrooms with mascarpone,garlic & rosemary using 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
  1. Get flat field mushrooms, stalks removed
  2. Use Mascarpone
  3. Get garlic, crushed
  4. Take fresh chopped rosemary
  5. Get sea salt freshly ground black pepper to taste
  6. Get stuffing mix ( i used the sage oinon)
  7. Take cold water
  8. Prepare thin slices of parma ham ( or you could use any sliced ham)
  9. Use baby spinach leaves
Steps to make Stuffed Mushrooms with Mascarpone,Garlic & Rosemary:
  1. Preheat the oven to 190c. Line a shallow baking tray with baking paper and arrange the mushrooms skin side down.
  2. Combine the mascarpone, garlic and rosemary and season well and set aside.
  3. Top each of the mushroom cap with 1 teaspoon of the garlic and rosemary mascarpone.
  4. Combine the stuffing mix with cold water and divide the mix between the mushrooms, pilling it up to make a mound on top of the cream. Top with a swirl of the par a ham.
  5. Bake the mushrooms in the preheated oven for 8-10 minutes until the are soft, the stuffing mix is golden and the parma ham is crispy.
  6. Arrange the spinach leaves on the serving bowl and top with the warm mushrooms. Garnish each with a generous dollop of the garlic and rosemary mascarpone before serving.

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