Lower in calories, higher in nutrients, protein, and fiber, Portobello mushrooms are a great replacement for that frozen, store-bought pizza dough. They are an excellent source of selenium which is an important mineral for optimal antioxidant activity, and their polysaccharide and beta-glucan components show anti-cancer properties.
These are fast and easy to make and you can change the toppings to meet your likes and dietary restrictions.
4 large Portobello mushrooms
6 ounces on mozzarella, almond or tapioca cheese
2 chopped slices of bacon
1/2 cup of sun-dried tomatoes, loosely packed
2 tbsp of chopped red onions
1/2 tsp of garlic powder
1 tbsp of chopped basil
Salt & pepper
- Preheat oven to 400 F
- Place tomatoes in a bowl and add 1 cup of boiling hot water and 1/8 tsp of salt and soak for 10 mins.
- Drain and add the cheese, garlic powder and red onions; mix and split into 4.
- Wipe the mushrooms with a moist paper towel, do not rinse or they will get soggy.
- Remove stems and rub mushrooms with olive oil.
- Place top down on a greased cookie sheet.
- Cover with the cheese, top with bacon.
- Bake for 20 minutes or until mushrooms are soft.
- Top with chopped basil and serve.
Canned tomatoes… they sound so healthy and harmless, but did you know that acid in tomatoes breaks down the bisphenol-A from the can, leaching it into the food?
Don’t worry, this recipe will show you how easy it is to cook with fresh tomatoes; without the tart, salsa-like flavor. The secret is just to add carrots to it to give it a little sweetness
2 tbsp of olive oil or coconut oil
1 medium onion cut in 8
2 large chicken breasts cut in pieces
1 cup of chicken or bone broth
1 tbsp of arrowroot powder
2 medium carrots
5 Roma tomatoes
1 1/4 cup of full fat coconut milk, canned or preferably homemade
1 tbsp of italian seasoning
1 tbsp of fennel seeds
1 tbsp of finely chopped garlic
8 oz of sliced mushrooms
Salt and pepper to taste
- Saute the onions in the oil until tender.
- Add the chicken and brown stirring constantly.
- Meanwhile blend the carrots, tomatoes, arrowroot powder and broth until smooth.
- Add the tomato sauce, coconut milk, salt and spices to the chicken.
- Bring to a boil, cover, and cook on medium heat for 20 minutes.
- Add garlic and mushrooms and cook until mushrooms are tender.
One full cup of mushrooms has only 15 calories, yet, because they are high on fiber they tend to be pretty filling, they are also a good source of B vitamins, selenium, copper and potassium.
This recipe goes great over steaks, inside burgers or lettuce wraps, as pizza topping or as a side dish
2 tbsp of coconut oil, lard or ghee
1 large onion sliced
16 oz of mushrooms sliced
1/3 cup of water or favorite broth
1/2 tsp of salt
1/2 to 1 tsp of pepper
2 tsp of garlic powder
2 tbsp of apple cider vinegar
3 tbsp of date paste or 2 tbsp of honey
- Heat oil in a skillet over medium – high heat.
- Add onions and cook for about 5 minutes, stirring constantly.
- Add mushrooms, salt, garlic powder and pepper and saute for 2 minutes.
- Add broth or water and cook until mushrooms are soft.
- Add vinegar and date paste and cook for 3 more minutes.
- Remove from heat and let stand for 5 minutes.