The term "toadstool" was often, but not exclusively, applied to poisonous mushrooms or to those that have the classic umbrella-like cap-and-stem form. As this mushroom with our gnome friend in the photo.
Many wild mushrooms can be poisonous but the non poisonous mushrooms, sold on grocery stores have many health benefits. Mushrooms and truffles are fungi, primitive plants that draw their nutrients from the partially decomposed tissues of more complex vegetation such as trees. Truffles grow underground among certain roots of trees-unfortunately due to deforestation and over-harvesting they are rare and expensive.
Mushrooms are the best plant based sources of niacin. Niacin may help reduce the risk of heart disease and atherosclerosis. All mushrooms contain good amounts of potassium, which can have a positive effect in lowering blood pressure and helps lower cholesterol.
Portobello and white mushrooms are great sources of selenium. Selenium is a trace mineral that is essential to good health, it contains important antioxidant enzymes. Selenium may help prevent prostate cancer and breast cancer. Eating these fighting phytochemical rich fungi has been linked in reducing risk of such cancers.
Japanese studies have shown that Mushrooms also support a healthy immune system-with potential benefits in fighting cancer, infections and autoimmune disorders.
Certain promoters and researches have indicated eating mushrooms can help you loose weight and assist in preventing metastasis of cancerous tumors.
What else are mushrooms good for??
inflammation including arthritis & joint pain, colds, insomnia, hypoglycemia, obesity, diverticulitis...to name a few.
One cup of mushrooms has 21 claories, no fat, 1 gram of fiber, 3 grams of carbohydrates
Mushrooms do contain a high concentration of glutamic acid-a naturally occuring form of MSG, that is why they are great natural flavor enhancers.
When buying mushrooms, look for firm buttons with no bruises-the largest of any variety have the most flavor.
When storing mushrooms-place in paper bags and store in the vegetable crisper. do not store in plastic bags or cling wrap! 5 days should be the maximum storage in the fridge. rinse mushrooms just before using-dont peel as the skin is where most of the nutrients are.
Stuffed Portobello Mushrooms
While panko (Japanese) breadcrumbs
(available in the Asian foods aisle at most supermarkets) work best in
this meatless main dish, you can substitute freshly made coarse
breadcrumbs, if necessary. Two colors of tomato give it a nice
presentation, but you can use all red or yellow, too.
Cooking Light
MARCH 2005
- Yield: 4 servings (serving size: 1 stuffed mushroom)
Ingredients
- 4 (6-inch) portobello mushrooms, stems removed
- Cooking spray
- 1 cup chopped red tomato
- 1 cup chopped yellow tomato
- 1 cup panko (Japanese) breadcrumbs
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Preheat broiler.
Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil the mushrooms for 5 minutes.
While mushrooms broil, combine the tomatoes, panko breadcrumbs, cheese, and chives.
Turn mushrooms over, and sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.
Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil the mushrooms for 5 minutes.
While mushrooms broil, combine the tomatoes, panko breadcrumbs, cheese, and chives.
Turn mushrooms over, and sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms. Broil 5 minutes or until cheese melts.
