Archive for the ‘Immune boost’ Category

Mushroom Lovers Cheesy Pizza Dip

Kristen Doyle from Dine and Dish turned a comforting dish from her childhood into a mushroom rich dish her kids can’t get enough of.

As the mother of small children and a lover of veggies (especially mushrooms) I am constantly trying to pack extra nutrition into the different foods we eat. It’s not often that we have a dish with no veggies in it at all. I’ve had success with both sneaking them in and sharing them out in the open. Mushrooms are one of my favorite vegetables to add into recipes to amplify the flavor and nutritional value of the foods we eat. Everything from our favorite scrambled eggs, burgers on the grill, to the pizza we have for dinner gets a handful or two of mushrooms added to it. My kids love mushrooms and I enjoy knowing that by adding this simple ingredient to what we eat, I am boosting the vitamins and antioxidants that go into our bodies.

One thing I’ve been eating since I was a teen is pizza dip. It was an easy, weeknight dinner my mom used to make, but she never added vegetables. I’ve adapted my mom’s recipe to include a vegetable we all know and love… mushrooms! I never have to question whether my kids are going to eat when we have pizza dip for dinner. It gets gobbled down quickly, without any complaints. Served with chips and alongside a nice side salad and some garlic bread, this dip transforms from being an appetizer, to a hearty and filling meal.

What is your favorite recipe you add mushrooms to?

Mushroom Lovers Pizza Dip by Dine and Dish 

 Mushroom Lovers Cheesy Pizza Dip

Serves 4-6


• 1 8-ounce package light cream cheese

• 1 cup light sour cream

• 1 cup pizza sauce (jarred or homemade)

• 1 ½ cup shredded mozzarella cheese

• 4 ounces fresh mushrooms, washed and chopped

• 4 ounces fresh mushrooms, washed and sliced


1. Preheat oven to 350°F

2. Blend together cream cheese and sour cream until smooth. Spread into a 9 inch pie dish.

3. Stir together the chopped mushrooms and pizza sauce. Pour over sour cream mixture.

4. Top with shredded cheese then finish with remaining sliced mushrooms.

5. Bake for 25-30 minutes or until mushrooms are tender and cheese is hot and bubbly.

6. Serve hot with tortilla chips.

Simple and Delicious Mushroom Sauté

Robyn from Add a Pinch realized that turning picky eaters into mushroom lovers is as simple as involving them in the cooking process. Try this simple mushroom sauté at your next family meal.  

Mushrooms are one of my favorite ingredients in so many recipes, but I especially love to make a quick mushroom sauté as a side dish. Since I always have mushrooms on hand, mushroom sauté makes a wonderful quick-fix accompaniment to so many other dishes and is perfect for a casual weeknight family meal or for serving as part of a more elegant dinner menu when entertaining.

This recipe is so versatile; it has definitely become one of my go-to sides that everyone loves. A while back, we invited friends over for dinner so our families could catch up and spend some time together. When I spoke to my friend ahead of time to make sure there weren’t any food restrictions for her family, she mentioned that her kids could be picky eaters, so not to be concerned if they didn’t eat much. “It’s normal,” she said. Having a bit of a picky eater myself, I took it more as a challenge to make sure there were items on my menu that they would enjoy if I could just get them to give them a try.

Simple Mushroom Saute

When our friends arrived, I was just starting the mushroom sauté, and the children became a bit interested in what I was doing around the stove. Her daughter decided she wasn’t sure about the mushrooms, but since she’d given me a hand in watching them as they sautéed, she put a few onto her plate to taste. Within a few minutes, she asked if I minded if she had a few more. To say the least, her mother was pleasantly surprised. Later, my friend told me that her daughter never tasted mushrooms until that night, but requests this mushroom sauté on a fairly regular basis.

I’m not crediting her new found appreciation for mushrooms on anything I did. However, I do highly recommend this recipe if you have picky eaters in your house. You never know, they may love it just as much as my friend’s daughter does.

Mushroom Sauté

Serves 6


  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 2 shallots, diced
  • 1 pound sliced portabella mushrooms
  • 1 pound sliced white mushrooms
  • 1/4 cup chicken stock
  • salt and pepper, to taste


1)    Melt butter along with olive oil in a large skillet over medium heat.

2)    Add garlic, shallot, and mushrooms, and chicken stock.

3)    Sauté until tender, about 15 minutes.

4)    Remove from heat and serve immediately.


Nutrition Inspiration Every Day, Your Way

Mushroom Burger Wrap

Eating healthy is a daily commitment, but it’s an undertaking that does not have to be completed alone. This is why the Mushroom Council is dedicated to working with like-minded partners to tackle this challenge together and provide the inspiration we all need to lead a healthy life.

The Mushroom Channel recently partnered with three Academy subgroups including the Food and Culinary Professionals (FCP), NOBIDAN (National Organization of Blacks in Dietetics and Nutrition) and Weight Management to create tailored programs to arm members with tools and resources to take into their communities to educate people about healthier eating. The responses were nothing short of inspirational and provide great tips for every family to jumpstart their veggie routine.

Take a look at some of our winning responses below and start sharing the passion you have for nutrition with your own community.

Veggies Got Talent

Barbara Storper, MS, RD from Hatfield Massachusetts was passionate about getting her children excited about veggies so she focused on connecting what they already enjoy with the theme of nutritious ingredients. Through her “Veggies Got Talent!” script kit, she will bring kids, parents, teachers, foodservice directors and community members together to encourage healthy eating with kids leading the way with their own presentations about vegetables.

From Grocery Store to Kitchen

Meghan Windham, MPH, RD, LD from Texas A&M University is focusing in on the student audience. Rather than telling students how to eat healthy, she is showing them the process from the grocery store to the kitchen. She will lead guided grocery store tours; conduct one-on-one consultations; and host cooking demonstrations and a mushroom recipe contest to encourage vegetable usage.

Connecting Kids Locally

Stephanie Green, RD from Phoenix Arizona is connecting kids with a local focus by helping Boy Scouts and Girl Scouts earn their locavore/cooking badge. Through recipe demonstrations and education sessions, she will educate these groups about food origin and nutrition.

Mushroom Inspiration

If you need a kick start for your own house take a note from some of our featured mushroom tips and start sharing your passion today!

1. Bulk up Breakfast: Add mushrooms, spinach, tomatoes, etc. to eggs for a veggie loaded start to the day.

2. Prep Work:Sauté a big batch of mushrooms ahead of time and add them to go-to recipes day by day.

3. Go halfsies: Up the moisture, flavor and veggies in home-cooked burgers by building a patty that uses mushrooms in place of some of the meat. 

Happy Cooking!

Honor Heart Health with Mushrooms

Herb Mushrooms

February is coming to a close and spring is on the mind, but there is still time to celebrate an occasion that February reminds us all about – taking care of our hearts. What better way to take care of your heart than through ingredients, that when brought together, nourish us from the inside and out.

Our favorite “guyatitian” David Grotto is working with the Mushroom Council this year to share his favorite tips and resources to live a life full of health and fun (along with plenty of mushrooms to boot).  Rather than highlighting mushrooms versatile nature in a classic risotto, Dave took it up a notch by sharing a recipe that brings together two versatile favorites: mushrooms and oats.

Mushroom and oat risotto brings together the classic comfort of a creamy risotto in a new twist the entire family can get behind.  With the hearty texture of the oats and the umami richness from the mushrooms, you’ll have trouble figuring out if you want to serve this for breakfast or dinner.

For the full recipe and to learn more about the nutritional benefits of mushrooms and oats check out the full post on Dave’s blog “David Grotto’s Nutritional Housecall.”

5 Facts You Probably Don’t Know About Mushrooms

“I didn’t know that!” A very common phrase that Council Representative, Bart Minor, hears on a regular basis when he exposes a little known fact about nature’s hidden treasure. Stick around to learn 5 facts about the mysterious mushroom.

In the past 14 years I have certainly learned a lot about mushrooms. Everything from the scientific measures it takes to grow a mushroom, to the underestimated nutrient value. It’s this knowledge that I love to share with all who will listen. To see someone’s eyes widen in happiness when I tell them mushrooms are low in fat and calories, or to see that jaw drop when I tell them mushrooms contain vitamin D – it all makes my day.

That said, I am here to share my knowledge, and potentially delight and surprise you with these 5 little known facts about mushrooms:

Mushroom Tacos

1. Mushroom Blendability Will Change the Way You Eat. Blending chopped mushrooms and meat in traditional recipes like meatloaf, burgers, taco filling and meatballs not only boost flavors, but brings another serving of vegetables to the plate. Even the kids will love the difference.

2. One Handful of Mushrooms Delivers Nutrition, Taste and Versatility. That’s right, mushrooms are in fact good for you! Fresh mushrooms are fat-free, low-calorie, nutrient-dense, low in sodium, contain natural antioxidants, and deliver important nutrients, including vitamin D, potassium, selenium, ergothionene and B vitamins. Another reason to add mushrooms to your everyday dishes.

3. Mushrooms are Full of Umami.Umami is the fifth basic taste after sweet, salty, bitter and sour. Derived from the Japanese word umami, meaning “delicious,” umami is described as a savory, brothy, rich or meaty taste sensation. It’s no wonder mushrooms have been called the “vegetarian’s meat.” All mushrooms are a rich source of umami and the darker the mushroom the more umami it contains.

4. Mushrooms naturally produce vitamin D. That’s right, following exposure to sunlight, mushrooms’ plant sterol – ergosterol – converts to vitamin D. Very few foods naturally contain vitamin D, but mushrooms are unique for being the only source in the produce aisle.

5. Give Your Immune System a Boost. Within the produce aisle, mushrooms are a leading source of the antioxidant selenium, which helps strengthen the immune system and protect body cells from damage that might lead to chronic diseases. Mushrooms are one of the best dietary sources of the antioxidant ergothioneine, which is known for its role in immunity.