Friday, April 15, 2016

M is for Mushrooms

M is for Mushrooms which, according to information I read from Mushrooms Canada, are a very healthy food. A half-cup serving of cooked sliced mushrooms has a mere 14 calories, virtually no fat, 1 gram of fibre and is a source of phosphorus, potassium, copper, selenium, niacin and pantothenic acid. Mushrooms are also a good source of riboflavin, and are the only vegetable in the produce section with natural Vitamin D. All that goodness with little calories and fat. In fact reading the information provided at this site they are really a very healthy power food and are good for helping with things like cancer, diabetes, and a long list of other ailments. Do read the links, it is worth having this knowledge. This is another excellent link to find out all about mushrooms and the different varieties. We tend to use Crimini these days instead of the regular button mushrooms as they have more flavour. Of course I love Portbella but they tend to be rather pricey.

I posted this recipe earlier in the year but I thought it would be a good fit for this A to Z particularly as I am still somewhat occupied with home problems - this being written in March.

Pepperoni Mushroom Pizza Wonton Cups
Prep Time: 10 minutes | Cook Time: 12 minutes

Ingredients
24 wonton wrappers
Canola oil cooking spray
1 cup dry mini pepperoni slices
1 cup shredded mozzarella cheese
8-10 white button mushrooms, chopped, plus 2-3 more for slicing
1 small jar of your favourite pizza sauce
chopped cilantro or fresh parsley for garnish (optional)

Method
1. Preheat your oven to 350 degrees Fahrenheit.
2. Spray a 12-cup muffin tin with some canola oil cooking spray and line each muffin cup with 2 wonton wrappers, offsetting them to create a “flower petal” effect.
3. Layer some of the shredded cheese, the pepperoni slices, and the chopped mushrooms into each of the cups and spoon a tablespoon or so of the pizza sauce over top.
4. Add another small sprinkling of cheese and a few more pepperoni slices on top of the sauce, and add one mushroom slice on the very top.
5. Bake the wonton cups for 10-12 minutes or until the cheese bubbles and the mushrooms brown, and serve immediately.


Have a great day
 

34 comments:

  1. That looks like a yummy recipe! Once I used wonton skins to make fish tacos and they turned out pretty good. Since then, I've been looking for other fun recipes for won ton skins, and I think I just found one here.

    ReplyDelete
    Replies
    1. They are useful to make all kinds of things Cynthia. You can make pot stickers with them as well.

      Delete
  2. Hi Jo - these do look good ... trouble is I'd eat them very quickly! Cheers Hilary

    ReplyDelete
    Replies
    1. I know what you mean Hilary. Very easy to just pop them in your mouth.

      Delete
  3. Love mushrooms. I made a mushroom Bolognese for pasta this week.

    ReplyDelete
    Replies
    1. So did I Denise. Great minds.....

      Delete
  4. We eat a lot of mushrooms at our house. We go through 16-24 oz a week.

    ReplyDelete
    Replies
    1. A very good food for vegans I would think Diane.

      Delete
  5. Mushrooms are a great source of potassium :) Lately we've been finding ones that are stuffed or making our own stuffed ones; probably not the healthiest, but sure tasty!

    betty

    ReplyDelete
    Replies
    1. I enjoy stuffed mushrooms too, there are lots of healthy recipes out there Betty. If you use the search engine on this blog I posted a vegetable stuffed mushroom recipe which is delicious.

      Delete
  6. We had mushrooms in our spag bol last night (and turkey mince too rather than beef :)). I love the big field mushrooms - they have so much lovely flavour. Unfortunately I also love them smothered in blue cheese, which is not so great for me :)
    Tasha
    Tasha's Thinkings | Wittegen Press | FB3X (AC)

    ReplyDelete
    Replies
    1. We don't get the big field mushrooms here Natasha, nearest is the Portabella (never sure how to spell that) we used to pick field mushrooms in England when I was a kid and they were delicious even if it did mean getting up before dawn to get them. I once had a puffball here which was delicious but that was 40 years ago. Someone brought it in for me at work.

      Delete
  7. I love, love, love, mushrooms. For awhile, I had to stop eating them but now I'm back. Had an entire pack, yesterday. So yummy.

    ReplyDelete
    Replies
    1. Yeah, I remember how much you said you liked them. I am so glad you can eat them again Ivy.

      Delete
    2. Thanks, Jo. It's the little things. And they are back on super sale this week. Hot dog.

      Delete
    3. Tim tried his very first shiitake today and enjoyed it. Less so, went the portabellas. They were good, but not as good (to us), as the shiitake.

      Very cool that he's trying so many new veggies.

      Delete
    4. It is cool, especially if he enjoys them Ivy. I like oyster mushrooms very much too.

      Delete
  8. It's odd, I like the taste of mushrooms in some recipes, but can't stand the taste of mushroom in their natural form. As long as they've disappeared in the sauce I'm fine. :)

    ReplyDelete
    Replies
    1. I know someone else like that Yolanda. It is amazing all the likes and dislikes we have.

      Delete
  9. I've always had a love hate relationship with mushrooms. I don't mind them cooked but not raw. I also only ever buy the sliced white ones in the grocery store. One of my fave sandwiches is mushrooms sauteed with onions, garlic and a mix of bell peppers, in pita pocket with cheese.

    ReplyDelete
    Replies
    1. That sounds tasty JoJo. I love mushrooms in any form or shape. Seldom eat them uncooked though, they don't do anything for me.

      Delete
  10. I'm going to lunch today and because of this I will order something mushroom based. x

    ReplyDelete
    Replies
    1. Well I hope whatever you ordered was enjoyable Pinky.

      Delete
  11. I love the crunchy taste mushroom gives to soup, its so real and full of flavour. Perhaps its not full of nutritional value but even still the taste makes it all worth while. Well now I'll be darned, MUSHROOMS are full of Vitamin D so WOWSERS!!! I stand corrected!

    ReplyDelete
    Replies
    1. Crunchy? Not a word I would have used Spacerguy. They are certainly delicious and as you now know, very healthy.

      Delete
  12. Hi Jo,

    Ah I finally stumble over here at the half way point of the alphabet challenge. Nice to note mushrooms and that recipe. I remember going to pick mushrooms near Vancouver airport way back in the 70's.

    Have fun with the challenge.

    Gary

    ReplyDelete
    Replies
    1. Thought you avoided this like the plague Gary? I do enjoy doing it. Used to pick fresh field mushrooms in Kent when we lived there but that is such a looooong time ago.

      Delete
  13. I love mushrooms. We had mushrooms sauteed with slow cooked onions and garlic on wholemeal toast with a topping of cheese for lunch yesterday.

    ReplyDelete
    Replies
    1. Sounds good Helen. What kind of cheese did you use?

      Delete
  14. Not a mushroom fan. I never cook with or order them when out. I didn't realize all their nutritional benefits.

    ReplyDelete
    Replies
    1. Don't suppose that will make you eat them though Susan. To me they are delicious.

      Delete
  15. I love mushrooms and this recipe sounds good.

    ReplyDelete