Mushrooms: Nutrition and Enchilada Recipe
Although you'll find them in the produce aisle, mushrooms aren't really vegetables. They’re the nutrition-packed fruit of fungi.
They're naturally low in calories and sodium and high in fiber, plus they have potassium and selenium.
Some common varieties:
White: small, round mushrooms with short stems and a soft white color.
Enoki: tiny white dots on slender white stems, these are sweet and crisp.
Shiitakes: These flat-topped mushrooms are rich and smoky.
Portabellas: The most meaty, these can be 6 inches or more across
Recipe: Mushroom Enchiladas
Try these mushroom enchiladas for a satisfying vegetarian meal that even a meat lover will like.
For the filling, chop one large onion and six cloves of garlic and sauté in 1 tablespoon olive oil and 2 tablespoons water until the onion is transparent.
Finely chop 8 ounces each crimini, portabella, and oyster mushrooms.
Add to onions along with 2 tablespoons chopped parsley and cook until mushrooms have released all liquid and are almost dry.
Lightly salt and pepper to taste.
Grate 2 cups low-fat mozzarella or Jack cheese.
Spray a small skillet with olive oil, and heat -- one at a time -- a package of corn tortillas.
Fill each with a few spoons of mushroom filling and a sprinkling of cheese.
Roll and place in baking dish, seam-side down.
Top with remaining cheese and heat at 400 F until bubbly.
Serve with salsa, pico de gallo, and fresh chopped cilantro.
Makes about 8 enchiladas with 1/4 cup grated cheese per enchilada.