The portobello mushroom, besides being low in fat and full of fiber, packs a serious punch that is nutritional and highly beneficial for your health.
- Properties to help fight/prevent cancer: One study by Arizona State University gathered that portobello mushrooms may protect and helps fight against breast cancer, and another more recent Brazilian study determined that the beta-glucans in the mushroom can help aid in the fight of liver cancer.
- Helps prevents migraines and headaches: Individuals seeking medical aid for migraines are often prescribed high doses of riboflavin as their cure. Studies have proven that foods that are high in vitamin b-2, which the portobello mushroom is, can rid you of your headaches, help with the pain, and decrease the length of migraines.
- Promotes healthy bones: A study published in the Osteoporosis International in 2015 discovered that an increased potassium intake, such as found in portobello mushrooms, leads to a significantly less urinary excretion of both calcium and acids that are vital to bone density.
- Assists in preventing early aging and helps with healthier skin: Copper, which is found in the portobello mushroom, is a very strong antioxidant, and helps prevents cell membranes from damage against free radicals. Free radicals commonly attack the skin and cause early aging, dark spots, wrinkles, and can make you more susceptible to skin cancer. Copper also aids in the proper production of melanin, collagen, hemoglobin, and skin pigment. It promotes healthy skin elasticity and studies have shown that it plays a crucial role in the physiological process of all tissues.
- 1 tbsp olive oil
- 1 onion (chopped)
- 1 tsp crushed garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 packs (18oz/500g) white button mushrooms (sliced)
- 1 pack (9oz/250g) brown button mushrooms (portobellini), (sliced)
- 2 large portobello mushrooms (sliced)
- 2 tbsp soy sauce (or tamari if gluten-free)
- 1 14oz (400ml) can coconut milk
- sea salt (to taste)
- black pepper (to taste)
- Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
- This will allow the mushrooms to release their water.
- After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
- Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
- Add sea salt and black pepper to taste.
- Garnish with fresh herbs and serve.