When I started this blog, and began flipping through my inner Rolodex of hypothyroidism- friendly recipes (i.e. full of thyroid-loving nutrients, gluten-free, health-conscious, and most of all, scrumptious), these stuffed shrooms were one of the first to come to mind. This recipe, you see, is based on a key ingredient that our thyroids love: MUSHROOMS. You can read more about it in The Breakdown (below)– a feature I include here with all my recipes– but the primary thing that makes mushrooms so good for those of us with hypothyroidism is SELENIUM.
Selenium is one of the key nutrients for thyroid health, and mushrooms happen to be one of the top 10 foods highest in selenium.
So how does selenium work with the thyroid? This great article by Marcelle Pick at Women to Women does a great job of explaining it in approachable language. I highly recommend you read it but here’s a teaser of what Pick has this to say about the thyroid and selenium:
“[Selenium] reminds us how vitally important our diets are to our overall health and well-being….In addition to assisting with the production of thyroid hormones, selenium is also critical in the regulation of thyroid hormonal levels. Several of the enzymes arranged around selenium are key factors in assuring that thyroid hormone levels remain balanced.”
She goes on to explain how selenium and iodine are natural partners, and deficiencies in either should be avoided. How do we do that? Well, diet. Like these rocket and ricotta stuffed mushrooms. Promise, they won’t hurt a bit. This is one of my favorite appetizers in the world.
I came up with this recipe in 2010 when I was doing the low-carb thing and have been making them ever since. Now, I pass them on to you, and just in time for your holiday gatherings and parties.
Sherried cremini mushroom caps are filled with a cloud-like dollop of ricotta and Parmesan cheeses, and flecked with sauteed arugula (rocket), garlic, and Parmesan. It’s a simple and satisfying flavor profile that highlights what I like to strive for when developing recipes: amplifying the flavors of natural, quality ingredients. Usually, I build them ahead of time and as guests arrive (or as I arrive at the party), toast them under the broiler until warm and golden, then watch each warm and juicy mouthful disappear.
When I tested and photographed these, half a dozen or so may or may not have disappeared into my mouth. At least they were consumed in good conscience. Check it out: