Mushrooms Mexicana
I love mushrooms. They can be cooked in so many different ways. Battered and fried was always my favorite, but creeping weight gain and rising cholesterol pushed those off my menu.No worries. This versatile fungus (yes, it’s a fungus – not a vegetable or herb as some people believe) can be used in such a variety of healthy recipes that you’ll never miss the unhealthy options.
Mushrooms have always been known for their healing properties. They are a great source of magnesium, phosphorus, potassium and selenium. If you eat a lot of processed foods, you probably don’t get enough of those nutrients. The antioxidant properties are undeniable. Not only that, mushrooms contain virtually no fat or cholesterol and are naturally low in sodium, and a good source of fiber.
Ancient Egyptians believed mushrooms had the ability to make one immortal and no commoner could even touch them.. Many believed that mushrooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods.
While there are over 14,000 varieties of mushrooms, only about 3,000 are edible and about 700 have known medicinal properties, and less than one percent are recognized as poisonous. Stay away from those…make sure you know your mushrooms or get them from a reputable vendor.
With just a little oil, a variety of vegetables and mushrooms and a bit of imagination and you’ve got a tasty meal.
Mushroom Mexicana
1 teaspoon extra virgin olive oil
½ pound button or baby portabello mushrooms
1 cup red pepper, chopped
½ cup scallions, chopped
1 cup spinach, torn
¼ teaspoon ground cumin
1 teaspoon lime juice
¼ teaspoon pepper (or more to taste)
1 Tortilla
Heat oil in a medium skillet
Stir in the peppers, scallions and mushrooms. Cook for about three minutes until the mushrooms begin to soften.
Add in the spinach and spices. Cook until the spinach has melted.
Meanwhile spray the tortilla with cooking spray and toast under the broiler until it just begins to turn brown.
Put the mushroom mix on the toasted tortilla and season with lime juice.
½ pound button or baby portabello mushrooms
1 cup red pepper, chopped
½ cup scallions, chopped
1 cup spinach, torn
¼ teaspoon ground cumin
1 teaspoon lime juice
¼ teaspoon pepper (or more to taste)
1 Tortilla
Heat oil in a medium skillet
Stir in the peppers, scallions and mushrooms. Cook for about three minutes until the mushrooms begin to soften.
Add in the spinach and spices. Cook until the spinach has melted.
Meanwhile spray the tortilla with cooking spray and toast under the broiler until it just begins to turn brown.
Put the mushroom mix on the toasted tortilla and season with lime juice.
