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Stuffed Portobello Mushrooms

November is gone and Greece embraced winter with rainy days… The earth is nourished with fresh water after a long time of dry sunny weather, and the plants look very happy under the shower!! Mother earth will give this blessing of water back in many ways.. One of them, are the creatures that rise through her soft and humid soil: the mushrooms!!!

 Nutritious Information:

This super food that is the fruiting body of fungi that exists in the soil, has been used for centuries for their medicinal properties. The Egyptians, believed the mushrooms gave the consumer special powers or eternal life. They were the “food of the Gods” or cibus diorum in Rome and in Russian and Mexican folklore, mushrooms gave people superhuman strength.

All varieties of mushrooms posses cleansing capabilities. Mushrooms contain a substance called Germanium, which is a nutrient that helps boost the oxygen efficiency within the body. It also helps counteract the body’s exposure to environmental toxins and helps to increase the body’s ability to fight disease.

Another amazing property of mushrooms is a compound named Polysaccharides. This enables mushrooms to boost the immune system and fight the growth of tumors. Mushrooms are also high in amino acids, nicotinic acid, riboflavin, vitamins B, C, and K, and pantothenic acid. They provide high value plant based protein and essential minerals and are a great substitute for those who want to replace meet and animal products from their diet.

Here we will use portobellos, not only because they are super nutritional, but also because you can easily find them in a grocery store, almost everywhere. This recipe is easy and can make a gourmet snack, or a starter for your Christmas table.

 

Preparation time: 45 mins’
Cooking time: 15 mins

Ingredients:

  • 4 big portobello mushrooms
  • 1 red pepper
  • 1 green pepper
  • 1 orange pepper
  • 2 small zucchinis
  • 1 small leek
  • 1 tea cup of veggie cream
  • 1 tbsp nutritional yeast
  • a pinch of spirulina powder
  • half cup of olive oil
  • 2-3 garlic cloves
  • fresh thyme
  • some drops of white wine
  • salt and pepper to taste

Method:

First of all we take off the skin of the mushrooms with our hands and remove the stems and the dark part that is under the cup. We cut the peppers in half and we put the portobello cups and the half peppers on a baking paper in a tray and bake for a 5-6 minutes in the oven. When we see that they start changing color and become a bit softer, we remove from the oven and put aside.

Meanwhile we prepare the filling. We cut the rest of the peppers, the zucchinis, the leek and the stems of the mushrooms in small cubes. We warm some olive oil in a pan with the peeled garlic and a few twigs of fresh thyme. When the olive oil is perfumed by them, we remove the garlic and the thyme and add the veggies to saute until they soften up a little. We add just a little bit of white wine for extra flavor, salt and pepper to taste ( be aware of the salt because we will add some nutritional yeast afterwards) and remove from the fire when they are slightly cooked. Then we add the veggie cream (can be almond, soy, oats cream or any other cooking cream you like to use), some spirulina in the edge of a teaspoon, and the nutritional yeast to give a cheesy flavor to the filling.

Next step, we fill the mushrooms and the peppers (if we have some filling left) with our mixture and put again in the oven for about 15 minutes at 180C until all ingredients are fully cooked and incorporated.

Serving suggestion: 

We serve our filled mushrooms on fresh rocket leaves that we collected from the garden and sprinkle them with a few drops of raw olive oil and roasted sunflower and pumpkin seeds. You can also add some chopped dried figs on the side.

Extra tip:

You can use any veggies that you have available, trust your taste and your imagination!!!

 

 

Chinese Medicine Energetics:

Mushrooms build the Wei Qi, fight pathogens and also contain cytotoxic, antibacterial, antioxidant and antiviral properties. All mushrooms are deeply nourishing and tonify Yin, Blood, Qi and Fluids. They warm the core and benefit the Spleen, Lungs and Kidneys. Ideal for autumn or winter recipes.

Enjoy this nutritious and delicious mushroom bites by the fire, while giving thanks for the amazing benefits of natural medicinal foods. May each bite become healthy cells in your body, may the smells and flavor nourish your soul and spirit! Namaste!

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