This week’s short-cut, Ricotta & Marinated Artichoke Stuffed Mushrooms are in honor of National Mushroom Month! Mushrooms really do deserve their own month. A nutrient powerhouse; mushrooms are high in fiber, vitamins (potassium, B-vitamins) and antioxidants. AND, did you know, they’re the only source of vitamin D in the produce aisle? To be fair, they often don’t get the credit they deserve.
The Short-Cuts: Ricotta & Marinated Artichoke Stuffed Mushrooms
Our short-cut leans on a few short-cut ingredients, including portobello mushroom caps. Portobellos just need a quick brush with a damp paper towel, and boom! They’re ready for you. We always keep a jar of ready-to-eat marinated artichoke hearts on hand. The included herbs, seasoning and oil make them easy to incorporate into a hummus and veggie wrap, into a salad, spaghetti sauce or pizza topping.
Get Your Daily Dose Of Shrooms
Day 1: Breakfast: Toss some sliced shiitake mushrooms into scrambled eggs. Fresh shiitake mushrooms look like little brown umbrellas and have a light woodsy flavor and aroma.
Day 2: Lunch: Enjoy these Ricotta & Marinated Artichoke Stuffed Mushrooms with an arugula salad side. Portobello mushrooms make a great meat substitute. They’re hearty texture stands up to grilling and stuffing.
Day 3: Dinner: Cremini Mushroom Meatballs. A cremini mushroom is actually a baby portobello mushroom! It’s a bit more firm and flavorful compared to it’s cousin below, the white button mushroom. You might see them advertised in your grocery as “baby bellas.”
Day 4: Lunch: White button mushrooms off your salad bar at work to make a hearty salad. Ninety percent of the mushrooms we eat are white buttons. They’re mild in flavor and can be easily eaten raw or cooked.
Day 5: Dinner: Oyster mushrooms saúteed in a stir-fry with tofu, snow peas and red bell peppers. Oyster mushroom are light in color and fan-shaped. They also have a mild flavor and are often used in Asian soups and stir-fries.
Day 6: Dinner: Enoki Mushroom Side Dish A delicately designed shroom, the edible portion includes shiny white caps attached to thin stems. With a bit of crunch, they’re delicious raw or saúteed in a bit of garlic.
Day 7: Breakfast: Mushrooms on Toast Our wild card mushroom recipe – any of the above shrooms will do!