Anyone else love mushrooms? They are not just tasty and satisfying but good for us too! Here are my top 5 reasons to love the humble mushroom:
- They are low in calories- always good for the waistline!
- Like humans, mushrooms produce vitamin D when exposed to sunlight. They are the only vegetable source of this vitamin.
- They are high in anti-oxidants, normally the territory of brightly coloured fruit and veg.
- They have loads of vitamin B2 (riboflavin) and B3 (niacin).
- They are an excellent source of iron.
Mushrooms are great in all sorts of dishes and be a really good alternative to meat. I particularly love these Portabello mushrooms stuffed with Chilli and topped with cheese. They really are delicious and perfect if you are cutting back on carbs.
Chilli is one of my favourite foods and I may be biased but I do think my recipe is rather special. I’m happy to share it with you lovely people if you want to give it a try. Use it in the mushrooms and any leftovers will be perfect on a baked potato or over nachos with some sour cream, salsa, guacamole, jalapeños and grated cheese.
To make the chilli stuffed mushrooms, just make my chilli recipe below (these work just as well with bolognese sauce), remove the stalks from the mushrooms, fill with chilli and top with grated cheese. Bake in the oven for around 20-30 mins until the cheese is golden and bubbling.
- 500g lean minced beef
- 1 onion finely chooped
- 1 red pepper deseeded and chopped
- 1 red chilli deseeded and finely chopped
- 2 tsps oregano
- 3 tsps ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- large pinch of salt and pepper
- 1 beef stock cube
- t tbsp tomato puree
- 1 tin chopped tomatoes
- 1 x 400g tin kidney beans, drained and rinsed
- place the mince, oregano, chilli, cinnamon, cumin, coriander, salt and pepper in a bowl and mix well. Cover and place in the fridge for a minimum of 2 hours (I leave mine overnight)
- Fry the mince mixture in a spray of oil to brown the mince
- add the onion and pepper and stir until they are soft
- add the tomato puree and cook through
- add the tinned tomatoes, place the stock cube in the empty tin and add a little boiling water to dissolve it and add to the mixture
- add enough water to cover the mixture, bring to a simmer and leave to simmer for an hour
- add the kidney beans and continue to simmer (the longer you leave it the better) Just keep an eye on it and add some water if needed. Taste occasionally and add more spice to suit your taste.
What Do You Think?
Recommend this content to other Eating Ideas readers by giving it a thumbs up!
Or why not tell us what you think by leaving a comment?