MAKES 2–4 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
HEALTH IS IN THE HUE
LONGEVITY LOVER
These stuffed mushrooms are piled high with nutritious black rice and topped with a cheesy crumble made from nutritional yeast and cashews. Black rice is high in anthocyanidins, the plant pigment that gives these foods their rich color and powerful anti-aging properties, which include improving brain functioning and slowing cognitive decline.
10 large white or cremini mushrooms, stems removed
1½ tablespoons extra-virgin olive oil
¼ teaspoon sea salt
3 tablespoons nutritional yeast
½ cup cashew pieces
¼ teaspoon sea salt
Cayenne pepper, to taste
½ cup cooked black rice or other whole grain, such as bulgur or brown rice
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
½ teaspoon chopped fresh thyme leaves
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Micro greens, garnish (optional)
MUSHROOMS Preheat oven to 375°F.
Line a baking sheet with parchment paper and set aside. In a large bowl, add mushrooms and coat the outside of the mushrooms with oil and salt. Place on the lined baking sheet with mushroom interiors facing up. Bake for 10 minutes.
SEASONING While mushrooms are cooking, put the seasoning ingredients in a food processor and pulse on and off about five times, until the cashews are processed to very small chunks.
FILLING In a bowl, combine half of the seasoning mixture, black rice, garlic, oil, thyme, salt, and pepper.
ASSEMBLE Remove the mushrooms from the oven. Add any water from the mushrooms to the rice mixture. Using your fingers, stuff the mushrooms high with the rice mixture, then top with the remaining seasoning mixture. Bake for 15 more minutes. Garnish with micro greens, if desired.