Plus, as an athlete, mushrooms offer a nice nutritional boost to the immune system while providing fiber, protein, copper, selenium, B2 and B5 along with anti-inflammatory and antioxidant properties.
For proper storage of mushrooms, keep them in your fridge in a loosely closed paper bag wrapped in a damp cloth. Try to keep your mushrooms from touching one another by layering the mushrooms on the damp cloth. This will help the mushrooms stay fresher for longer. When mushrooms become soggy with a slimy layer on top, they are no longer fully fresh.
When using the cap of the mushroom, remove the stem with your hands.
Although mushrooms are great in sauces, on salads (raw) and as a side dish (sauteed), I really enjoy "stuffed" mushroom caps. My friend Katie Malone turned me on to a yummy creation of pesto, tomato and melted mozzarella stuffed mushrooms (it was ah-mazing) last summer and since then, I have been experimenting with different ways to stuff mushrooms.
2 large portabella mushrooms (stems removed)
Salt, curry powder, pepper
1 small yellow onion (chopped)
2 cloves garlic (chopped)
2-3 cups chopped kale
Panko crumbs (~1/4 cup)
Shredded Parmesan and Asiago cheese
3. Season with 2-4 pinches of curry (depending on how much you like curry), a few pinches of salt and pepper.
6. Sprinkle the shredded cheese on top of the kale (as much cheese as you wish) and bake for ~8-10 minutes (mushroom will soften and shrink a little).
8. Remove mushrooms from the oven and enjoy!
(Any leftovers of the kale mix, save for breakfast the next morning and combine with scrambled eggs and your favorite type of bread with butter and jam).