(Family Features) 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 this family-friendly recipe for Grilled Portobello Gyros with Yogurt Dill Sauce 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
Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
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
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)
Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.
Source: Mushroom Council