Portobello Mushroom with Mozarella

Portobello Mushroom with Tomato and Mozzarella

Caution

It is recommended that you only buy wild mushrooms from dependable retail outlets. Certain wild fungi can damage the heart, liver, and kidneys. Some can be fatal.

Cook Time

Portobello Mushroom Pie

Choose undamaged mushrooms with an earthy fragrance. Store them in a brown paper bag in the refrigerator for up to one week. Gently wipe to remove dirt. Trim stems but do not peel.

Portobello mushrooms are free of fat and sodium and are approximately 40 calories per mushroom. They are an excellent substitute for meat in any vegetarian dish because they are so hearty and flavorable. When cleaning a portobello mushroom, use a damp cloth or napkin. Do not rinse mushrooms with water because they will absorb the water and become watery.

White button, Crimini, and Portobello mushrooms are loaded with B vitamins (except vitamin B-12) and a number of minerals, including selenium, copper, potassium, and phosphorus. They also have naturally occurring antioxidants and make excellent food choices for promoting immune system strength. If left to grow, white button mushrooms turn into Crimini mushrooms. If Crimini mushrooms are left to grow, they turn into Portobello mushrooms.

Fresh mushrooms should be firm, dry, and clean. There are an estimated 38,000 or more types of mushrooms, some of which are poisonous, but most of which are edible. Some mushrooms are believed to be beneficial to health such as blood thinning to preventing tumors. Since they are low in calories they can also be a useful ingredient when trying to loss weight. Five average-sized mushrooms supply about 25% of the recommended daily adult intake of copper. Eaten on a regular basis, shiitake and maitake mushrooms may help to improve the function of the immune system.

A Source of Iron

Mushrooms contain about 1mg of iron per 1.5 cups. Unlike many other vegetable sources of iron, mushrooms do not contain phytates, which reduce the body's ability to absorb this mineral, so the iron present in mushrooms is readily absorbed.

Ingredients

Ingredients

• 2 TBS Olive Oil
• 1 tsp each dried basil, oregano, parsley, thyme, and sage
• 2 Portobello Mushrooms
• 1 Large Tomato
• 3 Handfuls Shredded Mozzarella Cheese

Traditional Uses

Mushrooms have been used in traditional Eastern medicine for centuries. The Japanese have used the shiitake for a variety of disorders. They have also been used to prevent heart disease, build resistance to viruses and disease, treat fatigue and viral infections. In China during the Ming Dynesty this mushroom was recorded as increasing stamina, and in the 15th century was given to warrior priests for increased energy.

Key Nutrients per 4 oz (100g)

1. Preheat oven to 375°F. In a small bowl combine the olive oil and all the dried spices to form a paste.
2. Take a dry napkin or a slightly damp cloth and brush off any dirt on the mushrooms. Cut two large slices of the tomato. Save any leftover tomato for another use.
3. Use a spoon to take half the paste and smear it on one of the mushrooms. Do the same with the other half . Take a few pinches of mozzarella cheese and put on top on them.
4. Take the tomato slices and put on top of the mushrooms. Then take a few handfuls of mozzarella cheese on top of tomatoes. Salt and pepper to taste.
5. Put on a cookie sheet and bake at 375°F for 15 minutes. Let cool down and slice into bite size pieces. These layers will come apart very easily so it is best to use a very sharp knife to cut them into smaller bites. Enjoy! Try these on a whole wheat hamburger bun for something different.

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© 2012 Michelle Dee

Comments

Michelle Dee (author) from Charlotte, NC on December 16, 2012:

Hmmmmm.....Salmon....Portobello Mushroom......Cheese.......may be onto something there.......

Jeannie Marie from Baltimore, MD on December 16, 2012:

I thought it looked like salmon, too! I zoomed in and realized it was tomato. Looks great! :-)

Michelle Dee (author) from Charlotte, NC on December 16, 2012:

Jeannieinabottle - in the photo shown at the top, the middle part (between cheese and mushroom) looks like Salmon to me, but it's actually a thick tomato slice LOL. I hope you get a chance to try this recipe and enjoy it. Thank you for stopping by and commenting.

Jeannie Marie from Baltimore, MD on December 16, 2012:

This looks so delicious! I only recently discovered I like mushrooms, so I am excited to try new recipes. I am going to save this and give it a try very soon. Thanks for sharing!

Michelle Dee (author) from Charlotte, NC on September 16, 2012:

missolive I hope you enjoy these. You could even add an extra tablespoon of olive oil to the spices if you like it less "pasty" and more spreadable. Thanks for your comment!

Marisa Hammond Olivares from Texas on September 16, 2012:

What a great dish. Simple ingredients too. I especially want to thank you for the spice mix, I will give it a try.

Michelle Dee (author) from Charlotte, NC on September 15, 2012:

Hello Carol, thanks for stopping by. I actually had these for lunch today and they are quick and easy. I am trying to save money by not eating out as much and cooking at home from scratch sure helps the food budget.

carol stanley from Arizona on September 15, 2012:

Love these mushrooms. And you have a great recipe here to follow. Healthy and easy. Thanks for sharing.