Portobello Mushrooms Stuffed
Cheese, Spinach, Shrimp, Walnuts, and Basil.
Oh, Tomato Sauce Too.
Cooking the taste of Mexico shares with you this magnificent recipe. The combination of its ingredients is a delight to the palate. This dish is a great food supplement with each of its ingredients. Especially the fungi in the mushroom itself. This has the equivalent nutritive value of meat since its proteins are importantly similar.
The Romans, in antiquity, said that the mushrooms were “The Food of the Gods.”
The Egyptians called them “The plant of immortality” and it was a food reserved only for the royalty, prohibiting its consumption to the commoners. This information was found written in hieroglyphs on the tombs of Pharaohs.
Studies have shown that fungi is the main carrier of antioxidants and amino acids. In ancient times they already knew the benefits that keep these wonders of healthy foods.
Mexican cuisine has a great variety of mushrooms with which are prepared many delicious recipes prepared with this wonderful plant. Portobellos are ideal for vegetarians because they provide the body with the same nutrients as meat. In many Mexican foods, meat is replaced with mushrooms, such as traditional pozole, hamburgers or fajitas. When I make this Portobello Mushrooms Stuffed with Cheese, Spinach, Shrimp, Walnuts, and Basil, people are surprised when they eat it. Everyone thinks that they are really eating steak.
Knowing all of the benefits that mushrooms give us, we need to eat them more often.
They are a source of youth. They are never missing in my kitchen.
Cooking the taste of Mexico now shares with you the delicious recipe of Portobello Mushrooms Stuffed with Cheese, Spinach, Shrimp, Walnuts, and Basil.
This is a very easy and economical dish to prepare. It is nutritious and very colorful when served.
Don’t forget to include a glass of your favorite red wine.
Go ahead! Get started with your own making of one of my favorite dishes, the Portobello Mushrooms Stuffed with Cheese, Spinach, Shrimp, Walnuts, and Basil.
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