This is definitely a little more hands-on of a recipe than some of the other recipes on this page, but it is a good one! I would say it serves 2 if you're looking to have these as a snack or appetizer, but if you're looking to make this your meal it serves 1. Optional, but delicious: I recommend topping the beef stuffed mushrooms with some pesto or your favorite red sauce.
This recipe is perfect for the menstrual phase, containing mushrooms, beef, kale. During your menstrual phase, you want to focus on warm, comforting cooking methods to warm up your uterus. From the nutrition side, you want to stock up on micronutrients that are the building blocks of blood. Your hormones are at their lowest levels and energy is low, so keep your blood sugar steady with low GI foods.
I typically like to cut down on my red meat consumption, but beef is a great source of iron and protein which nourishes your body around the time of your period. When you bleed, your body is losing iron very quickly so you want to make sure to replenish this nutrient to maintain healthy levels of iron. It should also curb cravings by regulating your blood sugar and filling you up!
Kale is high in vitamin E which helps flush out estrogen and is an antioxidant that calms inflammation. I typically prefer to cook it because otherwise it contains goitrogens (which suppress thyroid function) and can contribute to PCOS. Vitamin E also contributes to healthy progesterone levels, which is important at this time of your cycle.
Mushrooms are high in protein, magnesium, and Vitamin B6! The protein helps manage our blood sugar levels and gives us a stabilized mood, and it is one of the few plant-based proteins that contain all 9 essential amino acids, making it a great protein choice for vegetarians. Magnesium will aid cramping and Vitamin B6 helps with healthy blood cell production.
Beef Stuffed Mushroom
Serves: 2 Active Time: 15 minutes Total Time: 35 minutes
Ingredients
4 oz cremini mushrooms
0.5 Shallot
1 Garlic clove
½ tsp red pepper flakes
0.25 lb Beef
salt to taste
pepper to taste
1 cup Kale, chopped
Process
Start by thoroughly washing and drying the cremini mushrooms. Remove the stems but do not throw them away! We will be using them. Then use a small spoon to further empty the inside of the mushroom so the cap acts as a bowl
Chop the mushroom stems into tiny, ground-up pieces
Preheat oven to 375°
Heat a pan over medium-high heat. Add a drizzle of oil (or a tbsp of ghee or butter) then add the diced shallot, garlic, red pepper flakes, chopped mushroom stems, and the ground beef. Cook for around 4 minutes or until the beef is starting to brown.
Add kale, and salt and pepper to taste. Mix until kale has wilted then remove from heat.
Use a spoon to fill each mushroom cap with the beef and mushroom mix. Top with grated Parmesan to taste
Bake for 18 min.
Optional: top with pesto or a red sauce!
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