October is Breast Cancer Awareness month. I am both proud and thrilled to partner with The Mushroom Council, City of Hope, and Cooking With Caitlin to showcase mushrooms with highlighting recipes, health benefits, and their part in breast cancer research. I have always been interested in learning more about food, health, and how the two are connected. Eating food rich in nutrients is certainly a part of a healthy lifestyle.
Mushrooms offer unique health benefits. They are the only source of Vitamin D in the produce aisle and one of the few non-fortified food sources. They also have potassium, selenium, riboflavin, and more nutrients. Beyond the health benefits, they are versatile and a source of umami (from the Japanese word umai, meaning delicious, described as a savory, brothy, rich or meaty taste sensation).
City of Hope is a leading cancer research institute. Researchers at City of Hope have linked mushrooms with cancer fighting agents that may help slow the growth of breast tumors. The Mushroom Council supports City of Hope’s breast cancer research, treatment and education programs through annual contributions of $50,000 towards studies on breast cancer and mushrooms. Mushrooms are displayed in pink tills nationwide in October in honor of Breast Cancer Awareness Month. Be sure to look for these in your local grocery store or market:
Stuffed mushrooms with spinach and feta is a wonderful appetizer. They are great to serve for any occasion and especially over the holidays. I am delighted to share this recipe from City of Hope. It is one featured on their ‘Super’ Holiday Dinner Dishes facebook page. The stuffed mushrooms were a big hit with my husband and friends. I know I will be making these again when I entertain. It is one of my go-to party foods from now on.
Want to have more mushroom fun? Cooking With Caitlin’s Foodies’ Night In twitter chat will be all about mushrooms on Monday, October 15th, beginning at 4pm Eastern Time. I will be co-hosting along with The Mushroom Council and some fabulous fellow food bloggers. Join in the conversation by following and tweeting with the #FNIchat hashtag. Mark your calendar now to make sure you do not miss it.
Which kind of mushroom is your favorite? Are you a white button, enoki, shitake, or other variety fan? Share your mushroom love in the comments below.
You should follow:
- The Mushroom Council a.k.a. The Mushroom Channel on twitter, facebook, and pinterest
- City of Hope on twitter, facebook, and pinterest
- Cooking With Caitlin on twitter, facebook, and pinterest
- Foodies’ Night In twitter chat on Mondays at 4pm ET with the hashtag #FNIchat
- 24 fresh white button mushrooms, stems removed
- 2 teaspoons olive oil
- 1 tablespoon butter
- 2 shallots, finely minced
- 1½ cups fresh spinach, chopped
- 6 ounces feta cheese
- 3 tablespoons heavy cream
- ¼ cup freshly grated parmesan cheese
- ¼ cup breadcrumbs
- Pomegranate arils
- Salt and freshly ground black pepper to taste
- Preheat oven to 350 degrees F.
- Wipe mushroom caps lean with a damp paper towel
- Finely mince reserved mushroom stems. Heat a large non-stick frying pan over medium high heat. Add the olive oil and butter until shimmering. Add shallots and mushroom stems and sauté for 5 minutes. Add the chopped spinach, by the handful, until wilted. Add the heavy cream and simmer for 3 minutes. Fold in the feta cheese. Season to taste with salt and pepper.
- Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan and breadcrumbs on top. Bake for 15 to 20 minutes. Garnish with one pomegranate aril on top of each mushroom. Serve warm.
Disclaimer: This is a sponsored post. I received compensation related to my services and was required to provide my honest opinion regarding the client and/or its products.
The Mushroom Council logo image and retail packaging image were provided by and are property of The Mushroom Council. Both images were used with permission.