I know not everyone is a huge fan of mushrooms, but me I can’t get enough of the little fungi. So tasty and meaty and so extremely versatile I feel that they can literally be added to any dish. They are also super awesome for you. Here are some fun facts about our delicious little friends:
- they are able to absorb vitamin D when exposed to the sun. Much like our own skin mushrooms have the ability to take in vitamin D from the sun minus all the potential harmful things that can happen to human skin, such as skin cancer. Once absorbed mushrooms become an awesome vitamin D delivery system.
- They are wicked at promoting your immune system.
- They are full of free radical fighting antioxidants.
- They are full of metabolism boosting vitamin B.
- They are also an excellent source of potassium.
So not only are you filling your belly with something delicious you are also doing so many more awesome things for your system. Now here is the big question, how do you eat your mushrooms? cooked, raw or both? I am a fan of both, I prefer them raw actually, but I will take them anyway I can.
Now for the reason for all of this mushroom talk, a delicious recipe! We (by we I mean my fiancé) made these in the oven but you can make then entirely on the BBQ also. For anyone on a low carbohydrate or gluten free diet these are delicious ways to enjoy your “pizza”
4 medium portobello mushrooms – stemmed and insides scrapped
1 pepper (we used yellow)
1 small tomato seeds removed
3 green onions diced
6 basil leaves chopped finely
1 tsp balsamic vinegar
2 tsp olive oil
3 tbsp chopped feta
1 mini boccocini sliced.
1. Prepare the mushrooms by removing stems and scrapping out the ribbing inside the mushroom. Do not remove the mushroom skin it is need as the mushrooms will be grilled. If they need to be cleaned use a paper towel and gently remove dirt. Set mushrooms aside. Preheat oven to 350degrees.
2. Remove seeds from pepper while heating your BBQ. If you don’t have a BBQ using the broil option on your oven will work fine for roasting the pepper. Roast the pepper on high heat until slightly charred on the outside and skin looks as though it could be easily peeled off.Once cooked remove from grill and set aside with the mushroom caps.
3. Chop onion, basil, tomato and pepper mix together in a small bowl. Combine the oil and vinegar together, mixing 2/3’s of the mixture in with the chopped veggies, use the rest of the mixture on the mushrooms giving their bottoms a good coating of the oil.
4. Now get ready to build your pizzas! Start by layering the bottom of the mushroom caps with the thin slices of boccocini cheese. Top with veggie mixture, and sprinkle with chopped feta.
5. Place in oven for 15-20minutes until the mushrooms are tender, be sure not to overcook or the mushrooms will become soggy, and lose their meaty texture. Once ready serve immediately.
Hope everyone had a great Tuesday! Time for me to hit the hay.
sources: mushrooms, more mushrooms