Not only are mushrooms incredibly good for you.
After all, they’re packed with tons of nutrients such as iron, minerals and vitamins B & D. But they are also known to strengthen your immune system, improve bladder function and metabolise fats and proteins in the body.
In fact mushrooms are a fantastic alternative to meat for those of you looking to integrate more veggies in to your food plan in an easy and in and affordable way.
You can make some wonderful meals using mushrooms, from warm and comforting soups and risottos to light bites like ‘shrooms on toast and mushroom pâté.
I have to admit that mushrooms have become a fridge food essential in our house for the past few weeks and at the moment this recipe is one of my favourite things to whip up when my belly is rumbling and time is short.
My oven baked mushrooms however make a fabulous dish on their own with a side bowl of hummus for some dunkage action.
But it’s also very versatile dish because you could choose to serve it as a side dish with some protein, or mixed in with rice or tossed in a salad or on a bed of steamed green veg.
The ideas are endless and it’s entirely up to you!
I love to eat them with roasted sweet red peppers or wrapped in romaine lettuce leaves with avocado for a snack or a light lunch.
I have to confess, I make this meal at least twice a week because they are a massive hit in our house.
It couldn’t be easier to rustle up so here goes:
250g Organic chestnut Mushrooms (or white button mushrooms work well too). I keep them whole but you can cut them if you like. Hey, if you can dispense with using extra utensils the why bother!)
Olive oil (regular olive oil works perfectly well… save your precious extra virgin stuff for something else!)
Black pepper (and salt if desired)
1 tsp cumin (roughly – add to taste)
1 tsp smoked paprika (roughly – add to taste)
1 tsp mixed herbs (or herbs de provence)
1 tsp chilli flakes (roughly – add to taste)
1. Preheat the oven to 180 degrees. Wash or wipe mushrooms to remove dirt. Pour into a non-stick baking tray.
3. Put the mushrooms in the oven on the top shelf for 15-20 mins, taking them out for a quick stir and toss at the half way point.
4. Take them out when soft and roasted but still firm to the touch. Grab a fork and tuck in, baby.
Switch it up!
I love using chestnut or button mushroom for this recipe because of their meaty texture but feel free to experiment with other mushrooms.
Also my choice of seasonings are simply what I like to use but you could throw on ground coriander or use chilli powder instead of chilli flakes for a more intense heat.
Or if you wish, you could strip it back to just some light herbs if you’re feeding little mouths or people with milder palettes.
For example, increase the amount of mushrooms according to the number of mouths you’re feeding.
Where possible use organic and locally grown produce.
Title and content images courtesy of Nat Millie