Enjoy this mineral-rich fungus using these five simple and healthy recipes. BY DEBI ZVI, R.D.N., C.D.E.
1.MAKE MUSHROOM LENTIL BURGERS
Combine ½ cup sautéed diced onions, 1½ cups sautéed chopped button mushrooms, 1½ cups cooked green lentils, ¾ cup cooked quinoa, ¼ cup walnut meal, and salt and pepper to taste. Refrigerate for 15 minutes. Form 10 patties and place on baking trays. Preheat oven to 375°F and bake for 45 minutes, flipping after 25 minutes.
2.SERVE A MUSHROOM EGG BAKE
Broil 4 portobello mushroom caps on high for 5 minutes. Switch oven to bake at 400°F. Crack an egg in each mushroom cap and sprinkle with low-fat cheese. Bake for 15 minutes, or until egg whites are cooked. Garnish with parsley.
3.TOAST A MUSHROOM CROSTINI
Sauté 8 oz sliced shiitake mushrooms and 2 cloves minced garlic. Toast 8 baguette slices. Spread goat cheese on toast. Top with sautéed mushrooms; garnish with parsley.
4.WHIP UP A MUSHROOM SAUTÉ
Slice a spaghetti squash in half lengthwise, deseed, and roast at 400°F for 45 minutes. Brown 2 links of sliced low-fat turkey sausage in a pan, remove, and sauté 2 cups sliced button mushrooms with 1 tbsp thyme. Divide equally and top squash with cooked mushroom and sausage.
5.TOSS A MUSHROOM SALAD
Combine ¼ cup each of chopped mushrooms, cucumbers, tomatoes, and avocados, ¼ cup sprouted lentils, and 1 tbsp chopped scallion. Dress with 1 tbsp lemon vinaigrette.
Portobello mushrooms are a good source of potassium, phosphorus, magnesium, copper, and selenium