Mushrooms

Mushrooms are a great source of nutrients like potassium, selenium, copper, riboflavin, and niacin. They have a bit of protein and many people report that mushrooms help them feel full. Depending on how they are grown, they can also be a great source of vitamin D.

Considering how low in calories they are, I think they're a great addition to a meal. I love grilled mushrooms and I also love slicing them in half and throwing them in with roasting vegetables.

Mushrooms help to stop cancer cells from growing since they restrict new blood vessel development.....so in addition to being tasty, they are super good for you....you can google for more info

coueswhitetail wrote: »

Mushrooms help to stop cancer cells from growing since they restrict new blood vessel development.....so in addition to being tasty, they are super good for you....you can google for more info

No need for chemo when you've got mushrooms then.....

JPW1990 wrote: »

Mitzki5 wrote: »

I have recently found that I really like steak cut mushrooms. I put a very small amount of butter with garlic salt, pepper and a small amount of table salt. Are mushrooms healthy for you? What are other simple ways to prepare them?

Take some large portobello caps, brush with olive oil, roast in the oven around 425 for 6 or 7 minutes. Take them out, spoon on some seasoned tomato sauce, add mozarella and pepperoni, bake till the cheese melts. Faster than frozen pizza and tastes even better.

mamapeach910 wrote: »

I often put mushrooms in the food processor and use the pulse setting to mince them finely and then cook them until all the moisture is out of them. I use them as a low calorie way to stretch bean dishes (I'm a vegetarian). I bet they would be a great addition to burger meat this way too, especially if you add onions and garlic during the cooking.

....... OMG, these both sound amazing

mamapeach910 wrote: »

I often put mushrooms in the food processor and use the pulse setting to mince them finely and then cook them until all the moisture is out of them. I use them as a low calorie way to stretch bean dishes (I'm a vegetarian). I bet they would be a great addition to burger meat this way too, especially if you add onions and garlic during the cooking.

This freezes very well, so it's a great way of saving mushrooms that are showing some age. Freeze in an ice cube tray. One cube makes a great omelette

I put mushrooms in as much stuff as I can...omelettes, stirfry, sandwiches, etc.

Portobello pizzas are amazing. I add a little extra italian seasoning sprinkle on the top after everything else is loaded on. It adds even more pizza flavor. You also don't need much cheese at all so it's a great low calorie meal when you don't have many calories left. You can stuff with other flavors too like a little sausage and peppers and onions.

I'm going to have to get some portabello caps today lol.

A snack- pop a portabella in the microwave for 2 mins, then pop an egg white in its dent, microwave a bit more then sprinkle a bit of garlic powder on top... I like to then add a tsp of quark for extra protein. Works out at about 70kcal & is nom

JPW1990 wrote: »

Mitzki5 wrote: »

I have recently found that I really like steak cut mushrooms. I put a very small amount of butter with garlic salt, pepper and a small amount of table salt. Are mushrooms healthy for you? What are other simple ways to prepare them?

Take some large portobello caps, brush with olive oil, roast in the oven around 425 for 6 or 7 minutes. Take them out, spoon on some seasoned tomato sauce, add mozarella and pepperoni, bake till the cheese melts. Faster than frozen pizza and tastes even better.

Or do a crab, garlic and cream cheese mix and put it in the portobella mushroom caps and bake them at 350 for about 10 minutes then top with cheese. Very good!

Update:



Indeed amazing! About 80 cal each the way these were made. I set aside the gills and stems to flavor burgers later.

I make an awesome low calorie and filling Hungarian mushroom soup. I add mushrooms to as many dishes as I can

Raaneve wrote: »

christinev297 wrote: »

I make an awesome low calorie and filling Hungarian mushroom soup. I add mushrooms to as many dishes as I can

Hungarian mushroom soup?

That sounds delicious!

Would you be willing to share the recipe please?

Of course. Stand by and I'll post it.

No worries, here it is:

Hungarian Mushroom Soup

A Hungarian style mushroom soup seasoned with paprika, dill and sour cream.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

· 2 tablespoons butter

· 1 onion, diced

· 1 pound mushrooms, sliced

· 1/4 cup flour (or rice flour for gluten-free)

· 1 tablespoon paprika

· 4 cups chicken or vegetable broth

· 2 teaspoons dried dill

· 1 tablespoon soy sauce (optional)

· salt and pepper to taste

· 1/2 cup sour cream

· 1 splash lemon juice

· 1 handful fresh dill, chopped (optional)

Directions

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.

2. Mix in the flour and paprika and let it cook for 2-3 minutes.

3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 15 minutes

4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

My favourite weekend breakfast is Sautéed Mushrooms and Spinach on toast, Occasionally topped with a poached egg.

I'm like a hobbit when it comes to mushrooms. Lightly sauteed with a bit of salt. Om nom.

I grill portobellos in my grill pan (but sometimes outside). I put frozen spinach cooked with lots of garlic, top with feta and sun-dried tomatoes in oil. YUMM-O! I also make a killer mushroom Burgundy stew instead of beef. That's a Rachel Ray recipe. And it's pretty light in calories.