What do you think of when you hear the word mushrooms? Weird shapes, non-colorful grey infused fungi that often grows near trees and grass? Actually mushrooms are much more!
The word Mushroom comes from the Latin word muscus meaning "moss". This food plant contains no seeds, stems or flowers; therefore reproducing by its spores. Though this food plant may look a little weird in color and shape, many varieties of Mushrooms are packed with nutrients that help our bodies immune system, cell reproduction, and mental and nervous system support. Many of the varieties of mushrooms, such as the Shiitake and Button mushrooms contain at least eight essential Amino Acids (building blocks of Protein) for nutrition. They also are filled with Selenium and Iron; known nutrients that help in brain cell maintenance and function. Plus many of the varieties are high in Phytonutrients that help people maintain a good immune system. These grey, weird shaped food plants are just full of lots of great nutrients!
For Centuries mushrooms were thought to be the food of the Gods and Pharaohs. They were sought by Romans as gifts for the Gods and were considered a delicacy by all during the Holiday Seasons. Mushrooms are used by almost all types of people, from South American Indian tribes to Greece, and Asia, for cooking or herbal remedies. Mushrooms are truly considered a miracle food.
Mushrooms can be used solely as a main dish, Stuffed Portabella Mushroom; or in a sauce or soup; or even on salads and pastas. If you or your family do not like mushrooms, I challenge you to incorporate 1/4 cup of any type of mushroom into a dinner dish. You can chop the mushrooms into small pieces and add to meat (like hamburgers, meat loaf, or even sausage patties), or add the chop mushrooms into homemade soups or salads of any type. You may be surprised of the flavor it adds to a dish and might learn to like them!
Tips about Mushrooms
* Not all mushrooms are edible, some are very poisonous therefore;
DO NOT pick mushrooms from the wild unless you are knowledgeable about them.
Obtain mushrooms from local retail or commercial stores
* DO NOT wash mushrooms with water, but wipe any dirt or debris with a clean paper towel
* Keep mushrooms in a brown paper sack in the vegetable department of the refrigerator. I personally like to wrap the mushrooms in a paper towel before placing them in the paper sack.
*A variety of mushroom recipes can be found in various cookbooks or online. Try something new!
So what are you? A mycologists, a person who forages mushrooms and are experts; A mycophaogist, a person who likes to eat mushrooms; Both a mycologist and mycophaogist or neither? You decide.
Vegetarian Stuffed Mushrooms
Preheat oven to 500 degrees F.
10 oz package Portabella mushrooms (10-12 mushrooms) or 10 oz Button mushrooms (13-15 mushrooms)
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese (or other hard cheese)
1 whole egg
2 tsp. ground garlic powder-divided in half
2 tsp. ground onion powder-divided in half
1 tsp salt-divided in half
1/4 tsp. cayenne pepper (optional)
1/3 cup olive oil
Wipe dirty and other mushrooms. Remove stems of mushrooms and set aside. Using a spoon or a small melon ball scope, scope out center of mushrooms and put with mushroom stems. Set aside tops of mushrooms (this is the 'button top of the mushroom').
In a medium bowl, add olive oil, half of ground garlic powder, ground onion powder, salt, and cayenne pepper (optional). Stir spices well with oil. Place mushroom button tops in oil-spice mixture and lightly stir, covering the mushroom button tops in the oil mixture. Place mushroom button tops on a cookie sheet, scoop side up and bake in 500 degree F oven for 10-12 minutes. Mushrooms are done cooking when they form a little bit of moisture forms in the scoop of the mushrooms. Do not over cook.
While mushroom button tops are cooking, in blender or food processor blend mushroom stems and centers with panko bread crumbs, Parmesan cheese, the other half of spices. Once blended, add egg, and blend until all ingredients are incorporated together. This creates a moist mushroom mixture to use as the mushroom stuffing.
Once mushroom button tops have cooked, evenly distribute mushroom stuffing mixture into mushroom button tops using a spoon. Place stuffed mushrooms back into the 500 degree F oven and cook for 20-15 minutes longer until mushroom stuffing has a 'crunchy' top. If desired, sprinkle each stuffed mushroom with Parmesan cheese and cook 1-2 minutes longer until Parmesan cheese topping is melted. Serve warm or cold. Enjoy.
Stuffed Mushrooms (No vegetarian)
Preheat oven to 500 degrees F.10 oz package Portabella mushrooms (10-12 mushrooms) or 10 oz Button mushrooms (13-15 mushrooms)
1/2 cup cooked Sage Sausage (Jimmy Deans) or Italian Sausage
1/2 cup Panko bread crumbs
1/2 cup grated Parmesan cheese (or other hard cheese)
1 whole egg
2 tsp. ground garlic powder-divided in half
2 tsp. ground onion powder-divided in half
1 tsp salt-divided in half
1/4 tsp. cayenne pepper (optional)
1/3 cup olive oil
Wipe dirty and other mushrooms. Remove stems of mushrooms and set aside. Using a spoon or a small melon ball scope, scope out center of mushrooms and put with mushroom stems. Set aside tops of mushrooms (this is the 'button top of the mushroom').
In a medium bowl, add olive oil, half of ground garlic powder, ground onion powder, salt, and cayenne pepper (optional). Stir spices well with oil. Place mushroom button tops in oil-spice mixture and lightly stir, covering the mushroom button tops in the oil mixture. Place mushroom button tops on a cookie sheet, scoop side up and bake in 500 degree F oven for 10-12 minutes. Mushrooms are done cooking when they form a little bit of moisture forms in the scoop of the mushrooms. Do not over cook.
While mushroom button tops are cooking, in blender or food processor blend mushroom stems and centers with panko bread crumbs, cooked sausage, Parmesan cheese, the other half of spices. Once blended, add egg, and blend until all ingredients are incorporated together. This creates a moist mushroom mixture to use as the mushroom stuffing.
Once mushroom button tops have cooked, evenly distribute mushroom stuffing mixture into mushroom button tops using a spoon. Place stuffed mushrooms back into the 500 degree F oven and cook for 20-15 minutes longer until mushroom stuffing has a 'crunchy' top. If desired, sprinkle each stuffed mushroom with Parmesan cheese and cook 1-2 minutes longer until Parmesan cheese topping is melted. Serve warm or cold. Enjoy.
