Many types of mushrooms have tremendous nutritional benefits, including: maitake, shiitake, reishi, portobello, and cremini (white button) mushrooms. Mushrooms have historically been used for medicinal properties. If you’ve never tried some of these varieties, now is a great time to experiment with them!

Lunch: Stuffed Mushroom

1/2 cup sunflower seeds, soaked 4 hours
1 x tablespoon water
1 x tablespoon fresh lemon juice
1/4 teaspoon garlic, minced
1/2 tablespoon onion, minced
1/4 teaspoon dried basil, parsley, or dill
Sea salt and ground pepper
1 portobello mushroom, stem removed
1 tablespoon olive oil

Place all ingredients except portobello mushroom and olive oil into a food processor. Process into a paste. In a medium saucepan over low heat, warm olive oil. Place portobello mushroom into saucepan, and gently warm both sides of the mushroom, about 1-2 minutes. Remove from pan, put on plate, and fill the center with the mushroom paste. Serves 1.

Dinner: Seasoned Mushrooms and Asparagus

4 x cloves garlic, minced
4 x teaspoons dried rosemary, crushed
2 x tablespoons olive oil
1 x small onion, chopped
1 pound mushrooms, any variety, sliced
1 pound asparagus, tough ends removed, chopped into
2 inch pieces
2 x teaspoons lemon zest
Sea salt and ground pepper

In a large sauté pan, warm oil over medium heat. Add onions and garlic and cook until onions are translucent, stirring often. Add asparagus and mushrooms and cook until asparagus is crisp tender and most of the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining seasonings. Allow to simmer about minute, stirring often. Serve warm. Serves 2-4.