EAT
1 FOOD, 5 WAYS
ABOUT THE COOK Debi Zvi is the
nutrition program coordinator at New York
Health & Racquet Club. Follow her @debizvi
Mushrooms
Enjoy this mineral-rich fungus
using these five simple and
healthy recipes. BY DEBI ZVI, R.D.N., C.D.E.
1 MUSHROOM-
LENTIL BURGERS
MAKE
Combine ½ cup sautéed diced onions, 1½ cups
sautéed chopped button mushrooms, 1½ cups
cooked green lentils, ¾ cup cooked quinoa,
¼ cup walnut meal, and salt and pepper to taste.
Refrigerate for 15 minutes. Form 10 patties and
place on baking trays. Preheat oven to 375°F and
bake for 45 minutes, flipping after 25 minutes.
2 MUSHROOM EGG BAKE
SERVE A
Broil 4 portobello mushroom caps on high for
5 minutes. Switch oven to bake at 400°F.
Crack an egg in each mushroom cap and
sprinkle with low-fat cheese. Bake for
15 minutes, or until egg whites are cooked.
Garnish with parsley.
3
MUSHROOM
CROSTINI
TOAST A
Sauté 8 oz sliced shiitake mush-
rooms and 2 cloves minced garlic.
Toast 8 baguette slices. Spread goat
cheese on toast. Top with sautéed
mushrooms; garnish with parsley.
4
WHIP UP A
MUSHROOM SAUTÉ
Slice a spaghetti squash in half length-
wise, deseed, and roast at 400°F for
45 minutes. Brown 2 links of sliced
low-fat turkey sausage in a pan, remove,
and sauté 2 cups sliced button mush-
rooms with 1 tbsp thyme. Divide
equally and top squash with cooked
mushroom and sausage.
TOSS A
Combine ¼ cup each of chopped
mushrooms, cucumbers, tomatoes,
and avocados, ¼ cup sprouted lentils,
and 1 tbsp chopped scallion. Dress
with 1 tbsp lemon vinaigrette.
92
MUSCLE & FITNESS
FEBRUARY 2016
Portobello mush-
rooms are a good
source of potas-
sium, phosphorus,
magnesium, copper,
and selenium.
5 MUSHROOM
SALAD
MAGIC
’SHROOMS