Here are two new and exciting things you don't want to miss: first, Fooduciary Monday Recipes are now Saturday Recipes, and second, check out these yummy quinoa stuffed mushrooms I made while in Melbourne!

If you look closely at the picture of this tasty dish, despite the amateur photo and poor lighting, it still looks delicious. And it was. I cooked these up for dinner in our Melbourne (Australia) long-term stay hotel, so I’m extra proud of them. It was well worth the effort, and these make a great side dish or a lovely, light main.

Health Benefits:

Portobello Mushrooms are great sources of protein, fiber, vitamins B and C, calcium and other minerals, especially potassium (more than bananas). They have been shown to possess a number of health benefits such as protecting heart health, boosting immune function, reducing inflammation, combating allergies, balancing blood sugar, reducing high cholesterol, and supporting detoxification.

Quinoa is high in fiber and a complete protein. Quinoa is high in minerals like manganese, magnesium, iron, copper and phosphorus. It helps prevent type 2 diabetes, asthma, heart diseases, gallstones and migraines. It helps provide energy and relaxes muscles and blood vessels.

Peppers are rich in vitamins A, C, and K. Vitamins A and C help prevent cell damage, cancer, and diseases related to aging, and they support immune function as well as reduce inflammation. Vitamin K strengthens bones, helps promote proper blood clotting, and acts as an antioxident. There are penty of phytonutrients in peppers as well, with many being shown to help reduce the risk of many cancers. Peppers also provide a decent amount of fiber and are great for digestion.

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