If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms — like many other fruits and vegetables — can also play a positive role in supporting a healthy immune system.
Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Grilled Portobello Gyros with Yogurt Dill Sauce or Creamy Spinach, Mushroom and Lasagna Soup can help you add all-important nutrients to your family’s menu.
Find more ways to add mushrooms to family meals at mushroomcouncil.com.
GRILLED PORTOBELLO GYROS WITH YOGURT DILL SAUCE
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
4 portobello mushrooms
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
2 yellow bell peppers, sliced
Yogurt dill sauce:
1 English cucumber, grated
1 cup whole-milk Greek yogurt
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1/2 small lemon, juice only
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon minced fresh dill
4 pita breads or naan
2 tomatoes, thinly sliced
1/2 red onion, thinly sliced
1/2 head green lettuce
Crumbled feta cheese (optional)
(Source: Recipe courtesy of Emily Weeks of “Zen and Spice”)
CREAMY SPINACH, MUSHROOM AND LASAGNA SOUP
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, small diced
8 ounces crimini mushrooms, sliced
1 jar (24 ounces) marinara sauce
1 can (15 ounces) diced tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar
1 tablespoon dried basil
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon black pepper
1 bay leaf
3 cups vegetable broth
6 lasagna noodles, broken into pieces
1/2 cup heavy cream
5 ounces fresh baby spinach
1 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella cheese, for topping
(Source: Recipe courtesy of Emily Weeks of “Zen and Spice”)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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