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.

Photo: “Shiitakegrowing” by frankenstoen

More than just a chewy, delectable treat, I eat mushrooms because they provide a number of

important nutrients.

Health and Nutritional Benefits

Photo: “Giant mushroom underside”

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

Makes 4 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.

Filling the wrap:

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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