Hands down, mushrooms are one of my favorite foods to eat. On a weekly basis, I alone probably consume a pound of them. Now for some, mushrooms are one of those “bane to my existence” foods like okra or brussels sprouts. Ew! I’m just kidding; I love those too. In childhood, mushrooms are likely to get those wide-eyed crinkly nose looks. Even in adulthood, many are still turned off by them. I think mushrooms are highly misunderstood, thus automatically earning them a bad reputation.
White Button Mushrooms
“Are mushrooms vegetables?” “Is it a plant?” “Is it poisonous?” “Aren’t mushrooms dirty!?” Those are just a few questions that go through the minds of many as they see this mysterious fungus. Yes, mushrooms are a fungal growth, which grow from soil with a stalk that is topped off by a fleshy cap with gills underneath. Maybe that’s not the best description to attract new mushroom enthusiasts, but I love them!
For about two years now, I have been regularly incorporating mushrooms into foods. Before my dietary changes, I used to sauté mushrooms for omelettes. Today, they usually serve as toppings for my salads, an addition to a vegetable medley, or just added texture to a dish which omits meat. I have even used mushrooms as “buns” for veggie/vegan burgers (below). Mushrooms are very versatile for cooking, but more importantly, they are beneficial to your health.
Portobello Mushrooms
Mushrooms are regarded as a powerhouse food, packing plenty of vitamins and minerals. Studies have shown that they are high in antioxidants, possess anti-inflammatory properties, and are able to combat common ailments, such as asthma, arthritis, and heart disease. Mushrooms have been noted to boost the immune system, helping to ward off infections and diseases. They are even believed to have anti-cancer properties. How amazing! But be careful, as studies have shown that mushrooms can prove toxic to the body, due to their ability to absorb the soil and air surrounding them. Organic would be best.
A few months ago, I came up with a very simple and delicious way to use mushrooms. Having dined out at restaurants like Red Lobster in my past, I have always loved the idea of stuffed mushrooms. So, I decided to put my own spin on the recipe, utilizing only plant-based foods. In the future, I would like to experiment with adding shrimp or salmon to this savory recipe.
Cremini Mushrooms
Stuffed Mushroom “Sliders” and Asparagus
Serving Size: 4
- ¾ cup tricolor quinoa
- ½ cup vegetable broth
- ½ cup water
- ½ chopped spinach
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- 24 cremini “baby bella” mushrooms
- 5 cloves garlic, minced
- ¼ cup crushed pistachios
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 pound asparagus
- 1 teaspoon basil
- 1 teaspoon garlic powder
Directions:
Preheat oven to 400 degrees.
Stuffed Mushrooms:
In a medium saucepan, add vegetable broth with water, and bring to a boil over medium-high heat. Add quinoa to saucepan, and cook over low heat for 10-15 minutes, or until tender. As the vegetable broth begins to absorb, add spinach to quinoa while stirring. Add black pepper, onion powder, and cayenne pepper to quinoa, mixing well.
In a skillet, heat 1 tablespoon coconut oil over medium heat. Add garlic and cook for 1-2 minutes. On a large baking sheet, line mushrooms in pairs. Add 2 teaspoons quinoa, 1 teaspoon garlic, and 1 teaspoon pistachios to 12 mushrooms, leaving the other 12 to serve as the tops of the “sliders.” Sprinkle olive oil over each stuffed mushroom and bake for 20-25 minutes. Top each stuffed mushroom with its pair to form small garden “sliders.”
Asparagus:
In a skillet, heat 1 tablespoon coconut oil over medium-high heat. Add asparagus to skillet, sprinkling basil and garlic powder. Cook for 5-6 minutes covered, turning asparagus occasionally. Serve with stuffed mushroom sliders and a lean protein.
The following recipe is free of gluten, dairy, and soy, and is vegan (for those that regard mushrooms as a vegan item). Instead of asparagus, one can incorporate freshly made sweet potato fries for contrasting flavors, texture, and color. I think a bunch of these can stand alone as a delectable meal, or a few can serve as appetizers or a side dish to a lean protein.
Cremini Mushrooms
So, there you have it. If you can look pass their awkward appearance and role in nature, I think you will come to love mushrooms as much as I do. They come in a variety of shapes, colors, and tastes. White button, cremini, oyster, shiitake, and portobello mushrooms are just a few. Enjoy!
Tastefully Decadent: Livre Aux Trésors 