Stuffed Mushrooms

Don't feel like cooking? Is the hot summer day making you loathe turning on your stove? This dinner whips up in 5 minutes flat!

But first, a little information about why you would want to eat portabella mushrooms, I mean, besides their magnificent taste and wonderful, meaty texture...

Portabella mushrooms contain a high amount of vitamin D, selenium, sodium, potassium, and phosphorus, conjugated linoleic acid and antioxidants.

But most exciting, a clinical trial is scheduled to take place at the City of Hope National Medical Center due to earlier research indicating that the common mushroom can inhibit aromatase, and therefore may be able to lower estrogen levels in the human body, which might reduce breast cancer susceptibility. In 2009, a case control study of over 2000 women, correlated a large decrease of breast cancer incidence in women who consumed mushrooms. Women in the study who consumed fresh mushrooms daily, were 64% less likely to develop breast cancer, while those that combined a mushroom diet with regular green tea consumption, reduced their risk of breast cancer by nearly 90%.

Did you read that number? 90%!!!! How many people do you know have had this horrible affliction?

The table mushroom has also been shown to possess possible immune system enhancing properties. An in vitro study demonstrated the mushroom enhanced dendritic cell function.

Beyond all of these benefits, they just taste yummy!


Ingredients:
2 whole, large portabella mushrooms
1 large avocado
1-2 tablespoons onion (it can be green, red, yellow, white)
1 large tomato
10 kalamata olives
1/2 cucumber
Two big handfuls of mixed greens
2 lemon wedges
1 tablespoon of Bragg's Liquid Aminos (or soy sauce, if you don't have this)
Extra virgin olive oil for drizzling (optional)

Directions:
Place greens on a plate.

Wash mushrooms, remove the stems, and use a spoon to scoop out the gills (this just makes room for the stuffing)

Mash avocado in a small bowl, finely chop onion and add it to the avocado. Place mushroom on the plate of greens and stuff it with the avocado mixture.

Dice tomato, slice olives (if you feel like it), and dice cucumber and distribute evenly among the two plates.

Sprinkle Bragg's over the mushroom, squeeze lemon over the entire salad, and drizzle with a bit of olive oil. Top with fresh cracked pepper if you wish.

Have a sharp knife on hand for eating this...these mushrooms are huge and satisfying!