I am obsessed with Mushrooms they genuinely fascinate me. They are natures mini pharmaceutical factories and have been on the spectrum of ‘healers’ for thousands of years, especially in Traditional Chinese Medicine, and there are many new scientifically validated health benefits.
Mushrooms are a good source of vitamin B and are a low-energy-density food (fewer calories in a more significant portion). They also act as a prebiotic, creating the right environment for our good gut bacteria (probiotics) to do their thing! Mushrooms need to be a part of your diet! Well, that is edible mushrooms. I suggest you leave the foraging to those who are experts in ‘mushrooming’, and you eat mushrooms that are cultivated under appropriate conditions.
The Portobello ‘Open Sandwich’ recipe below is an easy, simple way to add a mushroom or two to your day. Mix it up, add different toppings and enjoy! A bonus … the Portobello mushroom can contain more potassium than a banana, a little extra bang for your muscles and nerves!
2 large Portobello mushrooms
2 tablespoons Hummus
2 small Cucumbers
2 Red Onions
12 Kalamata Olives (pitted & halved)
2 teaspoons Apple Cider Vinegar (ACV)
1 small fresh Chilli (optional)
1 tablespoon Olive Oil
Sea Salt & Pepper to taste
Preheat the grill/pan to medium heat. Gently brush the portobello mushrooms clean and cut down the stalk. Place the mushrooms on the grill/pan cooking the top side down first for 3 – 4 minutes. Flip and cook until tender.
Cucumber Ribbon Salad
Cut the cucumbers into long thin ribbons, (use a vegetable peeler or mandolin). Finely slice the onions and chilli. Chop the coriander.
In a bowl mix the ACV, Olive Oil, Salt, Pepper. Add in the onions, olives and cucumber slices and gently toss.
To serve, place the portobello mushrooms gills side up (this catches all the yummy flavours) spread a layer of hummus then top with the cucumber salad. Sprinkle fresh chilli if you want to spice it up a little. Another option is to forgo the hummus and serve the mushrooms on a toasted bun with smashed avocado, as seen in the image.
Ocea Marie xx
Photo credit: Feasting at Home