Whenever I crave a healthy meal that is hearty, satisfying, filling but light, I reach for mushrooms.
Classified as fungi, edible mushrooms are low in calories, fat-free, cholesterol-free, gluten-free,
and very low in sodium.
There are so many kinds of edible mushrooms to choose from, but my favorites are shiitake,
maitake, portabella and button mushrooms.
More than just a chewy, delectable treat, I eat mushrooms because they provide a number of
important nutrients.
Health and Nutritional Benefits
Some of the powerful benefits provided by mushrooms include:
*Cancer fighter: Scientists have identified a potential link between mushrooms and a
decreased likelihood for tumor growth.
*Selenium, a mineral that works as an antioxidant to protect body cells from damage that could
lead to heart disease, cancers and diseases of aging, plus it is important for the immune system.
*Ergothioneine, a naturally occurring antioxidant that helps protect our cells.
*Potassium, which aids in the maintenance of normal fluid and mineral balance, helps control
blood pressure and helps to make sure nerves and muscles, including the heart, function properly.
*B vitamins, including riboflavin, niacin, and pantothenic acid.
*Copper which helps make red blood cells and also helps keep bones and nerves healthy.
*Vitamin D, and more…
Of course, you have eat them to benefit from them so here’s a healthy and delicious marinated
mushroom wrap to whip up in your kitchen.
Marinated Mushroom Collard Green Wraps
Wrap Ingredients:
8 large Organic Collard Green leaves
1 cup Organic Portabella Mushrooms, thinly sliced
1 cup Organic Shiitake Mushroom, thinly sliced
1 Organic Red Onion, chopped finely
3 cloves of Garlic, smashed
1/4 cup Coconut Aminos or Braggs Liquid Aminos
2 tablespoons fresh squeezed Organic Lemon Juice
1 tablespoon unfiltered Organic Apple Cider Vinegar
1 teaspoon Organic Maple Syrup
1 tablespoon Organic Herbal Vegetable Seasoning of choice
1-2 tablespoons Organic Sesame Oil (optional)
A pinch of Himilayan Sea Salt
A pinch of Organic Cayenne Pepper
1/8 cup filtered water
Raw Cashew Cheez Spread (I used this one)
Directions:
Wash collard green leaves and pat dry.
Trim each leaf into a large rectangle and set aside.
Save the trimmings and slice thinly to add to the filling.
Wash and slice the mushrooms.
Cut the onion into thin slices, then cut the slices in half.
Peel, smash and chop the garlic.
Put all of the chopped vegetables into a bowl.
Add the Coconut or Braggs Aminos, lemon juice, sesame oil, salt, cayenne
vinegar and herbal seasoning to the bowl of mushrooms as a marinade.
Use a fork to mix and mash the mushrooms with the marinade.
Cover the bowl and place it in the refrigerator to marinate for an hour.
Place a rectangular collard green leaf on a plate.
Spread the collard green with a spoonful of raw cashew cheez spread.
Using a large spoon, scoop up the mushroom filling and place it about 1 inch
from the edge of the collard green leaf.
Spread the mushroom filling on top of the raw cashew cheez spread.
Roll the collard green leaf around the filling firmly, ending with the open edge down.
Place the finished wrap on a plate and continue making your other wraps.
Optional:
Garnish the plate with a little shredded green and red cabbage.
Serve with avocado slices.
Sometimes I add the avocado slices to the inside of my wraps and that tastes
delicious as well.
The sky is the limit with collard green wraps.
Have fun creating all kinds of delicious fillings for your wraps.
Enjoy!
What are your favorite mushrooms?
Have you ever made raw collard green wraps?
What ingredients were in your favorite wrap fillings?
Share your recipes, experiences and suggestions with us.
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Hi Deborah.
Another great and unique recipe with so much health value. Thanks for sharing on Real Food Fridays. Shared on twittter & pinned.
I love that your recipes are always preceded with health benefits! I can’t wait to try this one.
Ok I think I’m making this for lunch next week. I LOVE mushrooms and what better way to enjoy them then on a collard wrap? I’m not normally a fan of raw mushrooms, but your marinade sounds delicious =)
Thanks so much for sharing this with us over at Healthy Vegan Fridays!
Hi Kimmy,
Yes, this is one of my favorite light and easy lunch meals. The mushrooms actually taste like they are cooked after they marinate for an hour. You won’t believe they are raw at all!
Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board. I love your photography and am loving your site 🙂
I love marinated mushrooms, but don’t often think to make them! This looks like a fantastic and healthy way to use them, Deborah!
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Hi Cindy,
Thank you so much for tweeting and pinning this post. I appreciate it!
Thanks Deborah for sharing on Real Food Friday. Love this extremely healthy recipe that is filled with a wealth of health. Pinned and twitted.
You shouldn’t eat raw mushrooms. While super healthy cooked, they contain potentially cancer-causing compounds called
hydrazines. Heat inactivates most of these compounds. However two of your favorites, white button and Portobello, contain a particular hydrazine called agaritine, which is resistant to the effects of heat. So if you want to be extra cautious, avoid or limit your consumption of those two. Read Leave Cancer in the Dust: 50 Tips to Prevent Breast Cancer and Supercharge Your Health.
What a gorgeous wrap! So beautiful & vibrant =) I am not normally a fan of mushrooms raw (though mushrooms are one of my fav foods ever!), but the marinade sounds good! And I have some collard greens in my fridge that need to be eaten up.
Thank you so much for sharing this at Healthy Vegan Fridays – I pinning this recipe =)