Mellow Mushrooms

Mushrooms are a superfood with a plethora of health benefits and values for weight loss and wellness. While different mushroom varieties have slightly different nutritional compositions, most are quite high in riboflavin (Vitamin B2), niacin (Vitamin B3) pantothenic acid (Vitamin B5), and also contain some minerals, like copper, selenium, phosphorous and potassium. Mushrooms contain no fat, are low in cholesterol, have low calories and are a good source of protein and dietary fiber. Mushrooms remain one of the very few foods that provide a natural source of vitamin D.

Kale, Mushroom, and Roasted Chickpea Rice Bowls


  • 1 cup of your favorite rice blend
  • 14-oz can chickpeas, rinsed and drained
  • 2 tsp. olive oil, divided
  • ½ tsp. hot paprika
  • 3 cups kale, stem removed and chopped (about 5 large leaves)
  • 7 oz. baby bella mushrooms, sliced
  • 5 oz. oyster mushrooms, large ones cut in half
  • 1 medium onion, chopped
  • 2 small garlic cloves, or 1 large, chopped
  • 1 tbsp. lemon juice
  • 1 tsp. soy sauce


  1. Preheat oven to 400F.
  2. Start by cooking rice according to package instructions and set aside.
  3. In a medium bowl, mix together chickpeas, one teaspoon olive oil, paprika and salt. Spread chickpeas on a baking sheet and bake for 15 minutes, stirring half way through baking. Remove from the oven and set aside.
  4. Heat one teaspoon olive oil in a large skillet. Cook onion on medium heat until soft, about 2 minutes. Add mushrooms, kale and garlic, and continue cooking for about 2 minutes, stirring occasionally. Turn off the heat. Stir in chickpeas, cooked rice, lemon juice and soy sauce. Adjust seasonings if needed and serve.

Adopted from: Not Enough Cinnamon

Roasted Salmon with Potatoes and Mushrooms


  • 1 pound small new potatoes (about 10), halved
  • 8 oz. button mushrooms
  • 3 tbsp. olive oil kosher
  • salt and black pepper
  • 1 ¼ pound piece skinless salmon fillet
  • 1 tbsp. red wine vinegar
  • 1 tbsp. whole-grain mustard
  • 1 tsp. honey
  • 2 tbsp. fresh flat-leaf parsley, chopped


  1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
  2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
  4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
  5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Adopted from: Real Simple

Loaded Sweet Potatoes with Shredded Zucchini, Mushrooms, and Onion


  • 2 large sweet potatoes
  • 1 medium zucchini, shredded (about 1 cup)
  • 8 ounces finely chopped baby portabella mushrooms
  • ½ yellow onion, finely chopped
  • ½ tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ tsp. of cayenne pepper (more or less depending on how spicy you like things)
  • Salt and pepper, to taste
  • Coconut oil


  1. Pierce the outside of the sweet potatoes with a fork. You’ll want to make several piercings – about 6-8 all around. Place into the microwave and microwave on high for 3-4 minutes. This is going to depend on how small or large your sweet potatoes are and how powerful your microwave is. The sweet potatoes will be done when they’re soft to the touch.
  2. Carefully remove the sweet potatoes from the microwave and carefully slice in half, length-wise. Set aside to cool.
  3. In a large skillet over medium-high heat, add a teaspoon of coconut oil to the skillet. Once coconut oil is warmed up, add zucchini, mushrooms, and onion. Cook until softened, about 7 minutes. Sprinkle in the seasonings and stir to incorporate. Remove skillet from heat.
  4. The sweet potatoes should be slightly cooled by now. Carefully, with a spoon, scoop out the inside of the sweet potato, leaving a 1/2-inch border all around. Place the sweet potato filling into the skillet.
  5. Mix the sweet potato together with the filling and scoop and fill the hollowed out sweet potato skins.
  6. Serve warm.

Adopted from: Table for Two Blog

Beef Cubes with Roasted Carrots and Mushrooms


-For the beef cubes

  • 3 lb. beef chuck, cut into cubes
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 cup beef stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

-For the roasted carrots and mushrooms

  • 8 oz. carrots, sliced
  • 8 oz. mushrooms, sliced
  • 1 tsp. fresh thyme leaves
  • 1 tbsp. melted cooking fat
  • Sea salt and freshly ground black pepper


  1. Preheat your oven to 250 F.
  2. Season the beef cubes to taste with sea salt and freshly ground black pepper.
  3. Melt some cooking fat in a Dutch oven or ovenproof pan over a medium-high heat.
  4. Brown the beef cubes on all sides for 1 to 2 minutes, remove, and set aside.
  5. Cook the garlic, and onion for 2 minutes or until fragrant. Add the beef stock and stir to scrape up all the brown bits from the bottom of the pan.
  6. Return the beef to the Dutch oven, cover, and place in the oven.
  7. Cook the beef in the preheated oven for about 3 hours, keeping an eye on it for the final 30 minutes.
  8. In a large bowl, combine all the ingredients for the roasted vegetables. Place the vegetables on a roasting pan. Roast the vegetables during the last 15 minutes of the beef cooking process.
  9. Serve the meat cubes with the roasted vegetables.

Adopted from: Paleo Leap

Portabella Mushroom Fajitas


  • 2 tbsp. tamari (or soy sauce)
  • 1 tbsp. olive oil
  • Juice of 3 limes
  • ¼ cup chopped cilantro
  • 1 tsp. ground cumin
  • ½ tsp. chipotle powder
  • ½ tsp. garlic powder
  • 4 large portabella mushroom caps, sliced into 1/2-inch strips
  • 3 bell peppers (any color you choose), cored and sliced
  • 1 large onion, halved and sliced
  • 12 medium tortillas, warmed
  • Salsa, shredded cheese, Greek yogurt or sour cream, and/or guacamole, for serving


  1. In a large shallow bowl, whisk together the tamari, olive oil, lime juice, cilantro, cumin, chipotle powder and garlic powder. Add the sliced mushrooms and stir until evenly coated. Allow to marinate at room temperature for 10 minutes, then add the sliced onion and peppers to the bowl and stir everything together.
  2. Warm a large skillet over medium heat. Add the marinated vegetables to the skillet and cook for about 7 minutes, until tender. (Depending on the size of your skillet, you may have to cook them in two separate batches.) Remove from heat.
  3. Serve the cooked vegetables warm with tortillas, guacamole and other desired toppings (such as salsa, Greek yogurt, shredded cheese). Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Adopted from: Oh My Veggies

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