Stuffed Mushroom Recipe and More

Tomorrow is the beginning of National Mushroom Month, so in honor of this auspicious occasion I thought I would do a followup on my mushrooms blog a couple of weeks back.  Did you know that Mushrooms have a approximately 90 percent water content, this makes them low in calories and ideal for anyone interested in a lighter lifestyle. One half cup of button mushrooms only has twenty calories, but it also has potassium, selenium, 2 grams each of fiber and protein, niacin, iron, riboflavin and zinc. Selenium is a powerful antioxidant, and potassium helps reduce blood pressure and prevent heart disease. Mushrooms also contain copper, an important mineral for your heart. Portobello mushrooms have more potassium than a banana. There are over 38,000 mushroom varieties, some are toxic and shouldn’t be eaten. Experts say the best method to determine whether a mushroom is safe to eat is by utilizing a method of sprinkling salt on the spongy part, or the gills. If they turn yellow, they are poisonous, if they turn black they are safe.  Personally, I’ll just buy mine at the grocery store or farmers market, a lot less chance of getting the wrong kind of mushroom. Mushrooms do contain some natural toxins., so it is best not to eat too many raw ones; cooking tends to kill the toxins. Here is a great recipe I found for organic stuffed mushrooms:

Ingredients

8 large button or open-cap organic mushrooms
4 tablespoons wholemeal organic breadcrumbs
4 organic spring onions
1 small red chili
1 large organic tomato
1 clove of fresh organic garlic
2 tablespoons of lemon juice
4 tablespoons of grated mozzarella cheese
2 strips streaky organic bacon
1 sprig of fresh coriander

Stuffed Mushrooms Recipe

image by formalfallacy @ Dublin (Victor)

Method

Remove the stalks from the mushrooms and chop the stalks finely. Grill the bacon for about five minutes until just before it starts to crisp. Prepare the spring onions, tomato and the chili by chopping finely. Add the chopped mushroom stalks, spring onions, chili and bacon to the breadcrumb mixture and combine the flavours. Spoon the mixture onto the mushroom caps, piling up and pressing into shape with a spoon, so the mounds hold together. Crush the garlic and combine with the olive oil and lemon juice. Drizzle the olive oil dressing over the top of the mounds. Sprinkle the cheese on top. Place the completed mushrooms on a tray, grill for ten minutes or until the cheese starts to turn a light brown colour. Garnish with fresh parsley or coriander.

Let them cool for about five minutes.

Well, what more can I say other than have a great September, enjoy your mushrooms this month. I anticipate a huge increase in Fairy rings.  I’m sure the fairies will be celebrating all month, I know I will.  I’m going to start with a few of these stuffed mushrooms, then I’ll move on to my mushroom burger. Let me know about any great mushroom recipes you have.

Check out this video from Youtube on how to make simple stuffed mushrooms;




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