It is a plant-based protein and a great meat substitute for vegan, vegetarians and pescatarians, keto and gluten-free diets.
This mushroom is full of Vitamin D. Just one half-cup serving of mushrooms provides 100% of the recommended daily vitamin D intake. It is low in calories, fat and sodium but rich in antioxidants, an excellent source of vitamin B that is important for energy, growth and red blood cell production. That’s why this mushroom is known as natural cancer-fighter, anti-ageing and protectors of the immune system.
Portobello mushroom should be store in the refrigerator in the original packaging immediately after purchase for up to one week. If you buy it open, you should keep it in a brown paper bag. Do not put it in the freezer unless it gets sautée.
How I cook it:
1. Remove the thick stem from the underneath of the mushroom caps
2. In a small bowl, mix together the extra virgin olive oil, thyme and a little salt and pepper.
3. Put the mushroom caps in the baking tray and drizzle the mixture over them
4. Bake the mushrooms for around 20-30 minutes until tender.
I served it with a sunny side up egg and red veggie mixed. .
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