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Mad About Mushrooms for National Nutrition Month

March 1, 2019

Spring is nearly here and we’re dreaming of dining al fresco, baseball’s opening day and warmer weather. Whether you are still braving the chill of the Midwest or enjoying the coastal beaches, one thing is for certain: comforting winter recipes are being filed away for next year and lighter, veggie-forward fare is now on the menu.

March also brings us National Nutrition Month, an annual nutrition education and information campaign created by the Academy of Nutrition and Dietetics. The campaign focuses on the importance of making informed food choices and developing sound eating and physical activity habits. Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans and grains. Mushrooms can help fulfill some of the leading recommendations for a healthy diet from the 2015 Dietary Guidelines for Americans.

Whether it’s a mix of mushrooms or a particular variety, take your madness for mushrooms to the next level with brunch, light lunch and game day-ready recipes.

Join the #MushroomMadness this month! Follow along on Facebook to see if your favorite recipes will make it to the next round!


Nutrition Month Mushroom Recipes

Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens

Oyster Mushroom Toast
Mini in size, big in flavor! This is the perfect appetizer to get you in the mood for spring. For a twist, slice the baguette lengthwise and enjoy as an open-faced sandwich.

Maitake Wild Rice Salad

Maitake Wild Rice Salad
Maitake, or Hen of the Woods as it’s sometimes called, have a much different texture than the traditional button mushroom. They appear to be almost feathery and if a recipe ask for a rough chop, like this one, you could also gently tear the pieces off instead.

Enoki Miso Noodle Soup

Enoki Miso Noodle Soup
Even though it’s nearly spring, we never tire of soup, especially miso soup. This quick and easy recipe features the uniquely shaped and delicate enoki mushrooms, which are popular in Japanese cuisine.

Spinach Polenta with Mushrooms, Leek and Poached Egg

Spinach Polenta with Mushrooms, Leek and Poached Egg
Any recipe that calls for portabella, shiitake and oyster mushrooms mixed with butter, garlic and leeks and then topped with a runny poached egg is a brunch MVP in our books.

Loaded Veggie Nachos

Loaded Veggie Nachos
March means snacks, basketball and more snacks. Mushrooms, avocado, tomatoes, roasted red pepper and Greek yogurt? Sounds like the ideal starting five to us!

[The Blend]

Blended Shepherd’s Pie

Blended Shepherd’s Pie
March 14 is Pi Day (3.14). You didn’t think pie had to be a dessert, did you?

Love this blended recipe? Make sure you’re signed up for our Blenditarian Enewsletter to get more recipes and tips for using The Blend!

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