Mushrooms are one of my all time favourite foods. Yet I never actually cooked with portobello mushrooms as it is the smaller variety I constantly find myself placing in the shopping basket.
So I thought why not! It’s summer and it’s good to try new recipes. Portobello mushrooms got their way to the till this week.
Mushrooms are fantastic for you in many ways as well as being massively health beneficial. One of the most important benefits is Improved immune system function: Long chain polysaccharides, particularly alpha and beta glucan molecules, are primarily responsible for the mushrooms’ beneficial effect on your immune system. In one study, adding one or two servings of dried shiitake mushrooms was found to have a beneficial, modulating effect on immune system function. So if you are feeling a bit peaked – try this out.
4 large portobello mushrooms with the stalk cut away
6 Chopped heirloom tomatoes
Sprinkles of salt, pepper, paprika, and cumin.
Chop up the tomatoes and coriander and mix in with the cooked black beans. Sprinkle the herbs on top. Place the mushrooms upside down flat on a baking dish. And fill with the black bean and tomato stuffing.
Place in the oven for 20 minutes on 200*