1 lb.  Crimini mushrooms, uniform size, stems removed 

 Balsamic vinegar 

1 can Artichoke hearts, quartered 

½ C Cashews, soaked for 2 hours, then drained 

2 T Pesto, prepared 

2 oz. Halloumi cheese, diced small 

 Fresh ground pepper 

 Chervil, fresh 

Preheat oven to 450•F. After removing stems, cut a little 

bit off the top of the mushroom which will give it a flat 

base to stand on. Drip a bit of balsamic vinegar into 

each standing mushroom cup. In a food processor, 

combine artichoke hearts, soaked cashews, and 

prepared pesto and process to a smooth paste. Add 

cheese cubes and fresh pepper, mix by hand, and stuff into mushrooms. Place on a 

greased baking sheet and roast until starting to brown and mushrooms softening, 

about 15 minutes. But keep an eye on them, your oven may be hotter! Allow to cool 

for a few minutes, and garnish with fresh chervil sprigs. 

This month’s OM factor:

Artichokes 

Artichokes are particularly effective as a liver tonic. Promoting blood circulation, 

mobilizing energy reserves, stimulation of cell division, and increasing vital RNA within 

liver cells are among the proven effects. Artichokes have also been shown a 

tremendous effect on blood cholesterol by both in creasing HDL (the good cholesterol) 

and lowering both LDL and VLDL (the bad kinds).