 |
| Mushrooms are Hiding on the Bottom |
I use mushrooms in stir-fry and rice dishes. I have used them raw in salads but I do prefer them cooked. When selecting a recipe, this was the last of many, and although it is neither the healthiest or the one that most highlights the mushroom, it is delicious and worth making.
This week,as you can see, we concentrate on mushrooms. "The Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food.
Today, mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients. Their flavor normally intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sauteing.
It is popular to add mushrooms to soups, salads, and sandwiches, or to use them as an appetizer. They also add an appealing touch to vegetable-based casseroles and stews. In the US, mushroom extracts are increasingly being used in nutraceutical products and sports drinks.
Mushrooms contain about 80 to 90 percent water, and are very low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. Hence, they are an ideal food for persons following a weight management program or a diet for hypertensives.
Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties.
Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent. In the Baltimore study on Aging, men with the lowest blood selenium levels were 4 to 5 times more likely to have prostate cancer compared to those with the highest selenium levels." Read more here.
INGREDIENTS :
3 cups Peeled and Sliced Potatoes
1 cup Diced Onions
6 ounces whipped cream cheese
1 cup shredded Cheddar
2 cups gluten free tortilla chips crumbs
9 ounces Thawed Chopped Spinach
1 plus cup Sliced Mushrooms
Salt and Pepper to taste
Method:
Over medium high heat, boil potatoes and onions just until tender.
Thoroughly drain spinach by squeezing out liquid through paper towels and set aside.
Remove potatoes and onions from heat and drain.
Place potatoes and onion mixture in small mixing bowl. Let sit.
In separate mixing bowl, combine cream cheese, cheddar, and seasoning.
Microwave until softened and stir until well blended.
Microwave mushrooms for 4 minutes and place in a greased casserole.
Layer in potato and onion mixture.
Next layer is the microwaved cheese which should be spread out over the potato layer.
Top with spinach.
Top dish with crumbs.
Bake at 350 until golden brown on top. Approximately 40 minutes.
This is yummy and filling.
Check out the other Power Food cooks and see what they did with the mushrooms. Mireya is the originator of the group. If you are interested in participating, please contact her. My Healthy Eating Habits . I do want to add, the women participating have fabulous and healthy blogs and each one is worth a visit.
Alyce - More Time at the Table
Ansh – SpiceRoots.com
Casey – My Sweet and Savory
Jeanette – JeanettesHealthyLiving.com
Jill – SaucyCooks
Martha – Simple-Nourished-Living.com
Mireya – MyHealthyEatingHabits.com
Sarah - Everything in the Kitchen Sink
Anabanana - adobodownunder.blogspot.com
This week,as you can see, we concentrate on mushrooms. "The Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food.
Today, mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients. Their flavor normally intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sauteing.
It is popular to add mushrooms to soups, salads, and sandwiches, or to use them as an appetizer. They also add an appealing touch to vegetable-based casseroles and stews. In the US, mushroom extracts are increasingly being used in nutraceutical products and sports drinks.
Mushrooms contain about 80 to 90 percent water, and are very low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. Hence, they are an ideal food for persons following a weight management program or a diet for hypertensives.
Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties.
Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent. In the Baltimore study on Aging, men with the lowest blood selenium levels were 4 to 5 times more likely to have prostate cancer compared to those with the highest selenium levels." Read more here.
INGREDIENTS :
3 cups Peeled and Sliced Potatoes
1 cup Diced Onions
6 ounces whipped cream cheese
1 cup shredded Cheddar
2 cups gluten free tortilla chips crumbs
9 ounces Thawed Chopped Spinach
1 plus cup Sliced Mushrooms
Salt and Pepper to taste
Method:
Over medium high heat, boil potatoes and onions just until tender.
Thoroughly drain spinach by squeezing out liquid through paper towels and set aside.
Remove potatoes and onions from heat and drain.
Place potatoes and onion mixture in small mixing bowl. Let sit.
In separate mixing bowl, combine cream cheese, cheddar, and seasoning.
Microwave until softened and stir until well blended.
Microwave mushrooms for 4 minutes and place in a greased casserole.
Layer in potato and onion mixture.
Next layer is the microwaved cheese which should be spread out over the potato layer.
Top with spinach.
Top dish with crumbs.
Bake at 350 until golden brown on top. Approximately 40 minutes.
This is yummy and filling.
Check out the other Power Food cooks and see what they did with the mushrooms. Mireya is the originator of the group. If you are interested in participating, please contact her. My Healthy Eating Habits . I do want to add, the women participating have fabulous and healthy blogs and each one is worth a visit.
Alyce - More Time at the Table
Ansh – SpiceRoots.com
Casey – My Sweet and Savory
Jeanette – JeanettesHealthyLiving.com
Jill – SaucyCooks
Martha – Simple-Nourished-Living.com
Mireya – MyHealthyEatingHabits.com
Sarah - Everything in the Kitchen Sink
Anabanana - adobodownunder.blogspot.com
Thanks for linking up over at our Gluten Free Fridays recipe party! I have tweeted and pinned your post to our "Gluten Free Fridays" board on pinterest! Thanks for making this week a HUGE success! We had over 110 recipes and still counting! I hope to see you back next week :)
ReplyDeleteCindy
Mushrooms, spinach and potates—What a delicious combination! Hope you pin it on the interest board.
ReplyDeleteHope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen