I just did a segment this week on my podcast Beauty Inside Out on the powers of mushrooms! That was part of the inspiration for this recipe. Mushrooms have been prized in Asia for centuries for their amazing health properties. This is especially true in the countries of China and Japan, both of which I’ve been fortunate to travel throughout.
What else is great about mushies is that they are high in protein, add a nice, dense plant base and flavor to meals, contain minerals and even vitamin D.
Needless to say, mushrooms are a wonderful veggie to rotate into your weekly meal rotation. And my new Sweet and Spicy Portobello Mushrooms Recipe is super easy to make and will help you out with this! You can add it to any of my salads, or besides salad, make a hearty meal by also pairing it with brown rice and quinoa and other baked or sauteed veggies.
I am so happy to share this recipe with you as I believe it’s a perfect and easy way to get more mushrooms in your life!! 🙂 The joy in life is so much around sharing the good stuff!
The Hearty Portobello
Did you know that Portobello mushrooms are really just mature cremini mushrooms harvested later? I actually had NO idea this was true until recently. Well you learn new things all the time, even about the foods (and people!) that you are around a lot, if you keep tuning in.
What’s great about this mushroom is that if you’re trying to limit or replace meat (which takes a lot of digestive energy, is acid-forming in our bodies and contributes to deforestation across the planet to create grazing land for grass-fed cattle!), mushrooms are a heartier, denser texture that is satisfying and a great natural replacement.
These mushrooms provide a number of essential nutrients with 15 different vitamins, minerals, and antioxidant phytonutrients. And while here in Beauty Detox we are not about calorie counting, I will mention that these wonderful mushrooms happen to be low in calorie while being incredibly nutrient-dense. You will get a real bang for your buck with these guys, that’s for sure.
Other Benefits
Mushrooms act as an anti-inflammatory as they block function of pro-inflammatories that contribute to inflammation in the body—which has been linked to aging and pretty much every disease out there- including autoimmune disorders, pain, heart attack, and so on.
Second, mushrooms provide protection for mamas-to-be, in that they contain folate. Folate (or folic acid), prevents neural tube defects in developing fetuses and is an essential nutrient mamas should be getting before trying to get pregnant, and during all stages of pregnancy with the precious little one being nurtured in there.
And a third way mushrooms can be praised, is for improving immune function. They actually boost the immune system! In fact, researchers from Arizona State and Penn State found that mushrooms helped boost compromised immune systems and helped fight off inflammation.
Let’s maximize our nutrition and eat more ‘shrooms…starting with this new recipe! 😉
Prepare ingredients.
In a large saucepan, whisk together the vinegar and coconut nectar.
Add the cayenne pepper.
And your freshly ground pepper.
Add sliced mushrooms and toss until coated in the liquid.
Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. Cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to your taste!
Pair with a green salad. Enjoy!
It’s a great idea to work mushrooms into your diet- including this recipe!- as a great hearty staple in some meals that is great for your overall health and beauty.
Check out this quick and tasty recipe below…
Sweet and Spicy Portobello Mushrooms Recipe
Ingredients
- 4 medium/large Portobello mushroom caps
- 4 tablespoons balsamic vinegar
- 2 tablespoon coconut nectar or 1 tsp. stevia
- 1/4 teaspoon of cayenne pepper
- Sea salt to taste
- Freshly ground black pepper to taste
- Serve with: green salad and dressing of choice
Instructions
- Remove stems from Portobello mushrooms by twisting them off.
- Slice into long, 1/2-inch wide strips. In a large saucepan, whisk together the vinegar, and coconut nectar and cayenne pepper. Add sliced mushrooms and toss until coated in the liquid.
- Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. Cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to your taste!
- Pair with a green salad.
Tried this recipe?Let us know how it was on Instagram!
Let me know if you give this recipe a try, and don’t forget to add it to your Dinner Recipes Pinterest Board!
Take great care of yourself today. Sending you so much love!
Kimberly
Even cloudy days can be radiant and joyful when you feel peaceful and centered on the inside. Try working meditation or quiet time into your life regularly. I have free meditation downloads for you in the shopping tab- try them and see if they will help you get started! Lots of love xo
Very informative thank you very much it’ makes me excited for you to tell. ? I do have your book w Deepak learned a lot and confirmed a lot. Thank you keep up the fantastic work
Thank you Lisa for all of your support, and I know Deepak thanks you too. Let us know what points and tips you like best in our book, and keep up the great work on your Radical Beauty journey. Lots of love! 😉
This looks absolutely delicious- can’t wait to try it myself.
Thanks Sara Christensen and let me know what you think when you give them a try. Lots of love! 😉 Xx
I have tried this recipe today in combination with your raw vegan Caeser salad and I loved it.
Thanks for sharing your personal experience Ali, and so happy to hear you loved it…Lots of love and support to you! 😉
This is my new most favorite way to make mushrooms and have made it twice this week thus far! Thank you for the new idea!!
Wonderful! Thanks so much for sharing your feedback and thrilled you love this recipe. Lots of love! 😉
Absolutely delicious… First time ever to use this recipe and it will be used again and again.
That’s wonderful…so happy you gave it a try and liked it. Lots of love and support to you Annice! 😉
Can I replace the vinegar with lemon juice? I don’t have any on hand at the moment, and I am not a big fan of vinegar but I would love to make this recipe. Thank you!
Hi Gina…absolutely. If recipes calls for 1 tablespoon of apple cider vinegar, just replace with 1 tab fresh lemon juice, and so on. Let us know how it turns out for you. Lots of love! 😉
Kimberly, I had never cooked portobellos. Used your ingredients but didn’t have the coconut so used some pineapple juice. Still was very good.
That’s great Mike. Happy to hear you gave this a try and you liked the taste. Keep up the great work and sending you lots of love! Xo