Portabella mushrooms are simply matured crimini mushrooms. They are usually harvested three to seven days later than a traditional crimini mushroom. Due to the longer growing period, portabella can grow to six inches in diameter.
Portabella mushrooms are an excellent source of choline, niacin, riboflavin, pantothenic acid and copper. Many mushrooms also contain compounds that help to boost your immune system, some of those compounds include penicillin, streptomycin and tetracycline. Evidence also shows that mushrooms can help to protect the body from chronic disease and minimize the risk of cardiovascular disease.
In addition, this study suggests that the agaricus bisporus mushroom (brown button mushroom) contains anti-inflammatory properties that could be beneficial in treating auto immune diseases and bacteria induced chronic inflammatory diseases.
Portabellas are incredibly versatile and can be grilled or baked to use as sandwich buns, sliced and added to quesadillas, sandwiches, stir-frys or stuffed. The only limit is your imagination. So lets get to it and make these stuffed mushrooms.
2- 4 inch portabellas
1 T. green onion, chopped
1/4 C. zucchini, chopped
1/4 C. yellow squash, chopped
2/3 C. millet, cooked
1/2 C. (packed) fresh spinach, chopped
2 mushroom stems, chopped
melted butter or oil (to coat interior of mushroom caps)
1. Wash mushrooms and remove stems. The stems will be used later in stuffing.
2. Brush the interior of the mushrooms with melted butter or oil. Place on baking pan and bake at 350 degrees for 12 minutes, or till mushrooms have softened and release liquid into the caps.
3. While the mushrooms are baking, place all ingredients EXCEPT the cooked millet into a small saucepan. Add you favorite oil and sauté the vegetables till they are tender. Add in the millet and stir till combined.
4. Remove mushrooms from oven and drain liquid from the caps. You can toss the liquid, but I mixed the liquid into the millet veggie stuffing. Divide stuffing between the two mushroom caps.
5. Top with cheese and bake an additional 10-12 minutes or until the cheese melts.
Here’s the finished dish. Enjoy!
Click here to learn more about how mushrooms are grown.