My first exposure to mushrooms was as a child.
The mushrooms were canned (which I deem cruel and unusual punishment - both for the mushroom and the human expected to consume them). They had all of the flavor and texture of a gum eraser.
I quickly convinced myself that they were a nutritional wasteland and proceeded to carefully pick them off of pizzas and out of everything else that crossed my path.
As an adult I was introduced to fresh mushrooms (I believe they were stuffed with bacon and cream cheese) and I became a convert. But, for some obscure reason, my original assessment of them having no nutritional value remained.
I considered them fluff: tasty but worthless.
I sit corrected.
Mushrooms are chock-a-block with goodness.
They have lots of the B vitamins, as much potassium as a banana, copper, selenium, magnesium, phosphorus.... I could go on, but see for yourself.
Point being, I can now feel free to indulge, knowing it's all healthy - plus low in carbs, calories and high in fiber.
I leave out the cream cheese, though:
6 large button or cremini mushrooms, 1 1/2 - 2" (3.75 - 5cm) in diameter 84gr, 3oz
1 tbs olive oil 13.5gr, .48oz
1 tbs soy sauce 16gr, .56oz
2 shallots 60gr, 2.2oz
2 slices bacon 14gr, .5oz, cooked, drained
2 tomatoes 400gr, 14oz
1/4 cup shredded cheese 30gr, 1oz
Balsamic Vinaigrette
Clean mushrooms, removing stems. Finely chop the shallots. Cut 3 thick slices out of each tomato. Set aside 4 slices and chop the other 2 slices.
Heat oil and soy sauce in nonstick skillet over medium-high heat. Add mushroom caps and sauté until light brown, 3 minutes, turning once. Remove and place on a baking sheet - with a lip so they don't slide off.
Add shallots and bacon and sauté until the shallots are tender and the bacon crisp. Remove the bacon and drain on a paper towel. Remove the shallots with a fork or slotted spoon and put in a small bowl. Crumble the bacon and add to the shallots along with the chopped tomato. Stir to combine and spoon mixture into the mushroom caps, dividing evenly. Sprinkle, carefully, with cheese and bake in 400F (200C) oven for 10 - 12 minutes, until they are light brown.
To Serve: Place two tomato slices on the side of each plate. Spoon half of the vinaigrette on to the other side and place 3 mushroom caps on top.
Balsamic Vinaigrette
2 tsp Dijon-style mustard 10gr, .35oz
4 tsp Balsamic vinegar 22gr, .78oz
2 tbs olive oil 27gr, .96oz
Combine mustard and vinegar in a small bowl. Slowly add oil, whisking constantly, until thick.
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Entire Recipe / per serving
Calories: 745 / 372.5
Total Carbohydrates: 35 / 17.5
Dietary Fiber: 6 / 3
Total Fat: 62 / 31
Saturated Fat: 16 / 8
Cholesterol: 37 / 18.5
Protein: 14 / 7
Calcium: 294 / 147
Sodium: 1124 / 562
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners
