The 52 New Foods Challenge – Portobello Mushrooms

he 52 New Foods Challenge Food of the Week: Portobello Mushrooms

Another confession: I don’t like mushrooms. This is another texture thing for me. But I’ve founds that the more I eat a food that I’m not fond of, often I learn to like them. Hence my 52 new foods challenge. Mushrooms are my current project. It’s slow going, but I think I will like mushroom eventually. Jennifer Tyler Lee suggests making them in cheese quesadillas, which seems like a great gateway to me! I have found that if I cut them up pretty small and put them in things (soups, sautes, cauliflower rice, etc.) I can tolerate them. 

Food Facts:

  • portobello-mushroomsGood source of minerals including selenium, zinc, potassium, and copper and also the B vitamins, especially vitamins B6 and B12
  • Rich source of antioxidants
  • Mushrooms have been studied for their Anticancer benefits and antiviral benefits as well

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard

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