At Baze, we believe food is the foundation of a healthy lifestyle and that supplements are an important supportive tool in your wellness toolkit. For certain nutrients, like vitamin D, supplements are a necessity for a large majority of people because there are not enough foods high in these essential nutrients.
Monterey Mushrooms has created the first ground-breaking solution to dietary intake of vitamin D. With mushrooms. We’re partnering with them to give you one more way you can optimize your vitamin D intake and status this winter.
Check out what our Health Professional Partners and Ambassadors have to say about ’em and how they incorporate mushrooms in their weekly menus.
“As far as vegetables go, they’re surprisingly high in protein, plus they’re a great source of fiber and selenium. The obvious place to add them seems to be soup for most people, but personally I love putting them into homemade burger patties. Just chop them into small pieces and work them into your ground chicken, turkey, or beef and season however you like.”Kirsten, MPH, RD, LDN @yourfitnessdietitian
“I love using mushroom powders in my smoothies and also blending mushroom packets in my warm oat milk for a jolt without the caffeine jitters!”Lara, MS. RD. LD, @thewellfedguide
Partner Recipe Spotlight: Chicken Sausage Stuffed Monterey Mushrooms
This recipe is the perfect appetizer to bring to any holiday gathering for several reasons! Not only is it gluten-free, paleo-friendly, and AIP diet-friendly, it features mushrooms that contain 50% of your daily value of Vitamin D!
What are these tiny, delicious miracle workers and how did they get so many nutrients? As you may know, mushrooms are already a great source of selenium and Vitamin B. While mushrooms also contain small amounts of vitamin D, Monterey Mushrooms exposes their mushrooms to UV light, which naturally increases and maximizes their vitamin D level—making them even more perfect!
Chicken Sausage Stuffed Monterey Mushrooms
- 12 ounces chicken sausage removed from casing
- 1 small onion diced
- 3 ribs celery diced
- 2 cloves garlic minced
- 1/4 cup chicken stock
- 2 tbsp. apple cider vinegar
- 1/4 cup chopped parsley
- 2 tsp. nutritional yeast
- 1 tsp. smoked paprika
- 1/4 cup dehydrated potato flakes
- salt and pepper to taste
- 2 tbsp. olive oil
- 1 pound Monterey baby bella mushrooms stems removed and insides scraped slightly.
- In a large frying pan over medium high heat, cook the sausage to brown and cook through, about 5 minutes.
- Add in the onion and celery and cook another 5 minutes until vegetables are softened.
- Add in the garlic and cook for 1 minute. Add in the stock, vinegar, parsley, yeast, and paprika. Stir to combine. Remove from heat and add in the potato flakes. Stir to combine. Taste and season with salt and pepper if needed.
- Preheat oven to 450F.
- Pour the olive oil into a small bowl. Brush the tops of the Monterey mushrooms with the oil.
- The sausage mixture should have thickened a bit, but if it still seems too thin, you can add a little more potato.
- Scoop some of the filling into the Monterey Mushrooms one by one, making sure to really pile the filling high. Put the mushrooms into a shallow baking dish.
- Bake at 450F for about 15 minutes until the mushrooms cook and the filling starts to brown on the edges.
- Remove from oven and serve.
Recipe courtesy of Georgina Whalen, @georgina.whalen.
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Monterey Mushrooms can be found at retailers throughout the U.S., for a full list, click here and happy holiday cooking!