Recipe and photos courtesy of: www.halfbakedharvest.com/
Fresh spring produce is finally starting to pop up in the grocery store, and what better way to make use of some delicious portobello mushrooms and fresh tomatoes and basil than a mini caprese salad! Portobello mushrooms contain aromatase inhibitors, which reduce estrogen levels and are linked to lower risk of breast cancer, along with being immune system boosters and anti-inflammatory. Recipe on the blog! www.b4bc.org/blog
Luckily for us, naturally occurring aromatase inhibitors can be found in a variety of vegetables. In 2006, an article published in Cancer Research suggested that several types of mushrooms (portobello, white button, shiitake) possess natural aromatase inhibitors. The authors show that mushrooms contain a specific unsaturated fatty acid called (conjugated) linoleic acid, which can inhibit aromatase activity in biochemical assays. They went on to find that both concentrated mushroom extract and linoleic acid alone can inhibit the growth of breast cancer cells with high levels of aromatase, but had little affect on normal breast cell proliferation. Furthermore, they were able to show that mice, which were fed a diet supplemented with the concentrated mushroom extract, displayed decreased breast tumor growth. Bottom line: aromatase inhibitors in mushrooms are a good thing!
Mushrooms also have been shown to have anti-inflammatory, antiviral, cholesterol-reducing, and immune-enhancing properties, as well helping to reduce blood pressure and blood sugar levels.
This recipe is not only delicious, but SO easy. That is what a caprese salad is all about easy and simple. Three main ingredients, some olive oil, salt and pepper. This recipe stepped it up a notch with the grilled mushrooms and balsamic glaze, which adds tons of nutritional benefits. Grilling is great, plus it gives everything such great flavor and ah no dirty crusted dishes.
INGREDIENTS
- 12 baby portobello mushrooms or 2 portobello mushrooms, stems removed
- 1/2 cup cooked quinoa
- 1/2 cup grape tomatoes, diced
- 1//3 cup fresh mozzarella cheese, diced
- 8-10 fresh basil leaves, sliced or chopped
- 3 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar (optional)
INSTRUCTIONS
- Add vinegar and brown sugar if using to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
- Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
- Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and peper. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid that is in the caps.
- While the mushrooms grill toss the quinoa, tomatoes, mozzarella and basil together in a medium size bowl. Add the remaining olive oil. Season with salt and pepper.
- When the mushrooms are ready stuff each mushroom as best as you can with the caprese quinoa. If your mushrooms are small you may have some of the caprese quinoa leftover, just serve it along side the mushrooms. If desired place the mushrooms on a baking sheet and place back on the grill or under the broiler for 30 seconds to 1 minute to warm the cheese. Serve with a drizzle of the balsamic glaze and fresh black pepper.
Recipe and photos courtesy of: www.halfbakedharvest.com/
Literature:
- Anti-Aromatase Activity of Phytochemicals in White Button Mushrooms (Agaricus bisporus). Shiuan Chen, Sei-Ryang Oh, Sheryl Phung, et al. Cancer Res2006;66:12026-12034. Published online December 18, 2006.
- White button mushroom phytochemicals inhibit aromatase activity and breast cancer cell proliferation. Grube BJ, Eng ET, Kao YC, Kwon A, Chen S. J Nutr. 2001 Dec;131(12):3288-93.
