Growing up I don’t ever remember seeing a mushroom on my plate, it was just something my mother never prepared for us. I recall eating it once on pizza as an adult, and couldn’t believe what I had been missing. I began trying different varieties, placing them in pasta dishes, preparing them as a side and main course. I continued to marvel at the depth they bring to a dish, and how satisfying they are alone. The mushroom is by far the most underrated food source I believe. They contain very little fat, sodium, or sugar, but pack a lot of fiber, which is important when trying to maintain a healthy lifestyle. Depending on the size, the portobello mushrooms contain more potassium than a banana. They are water rich, which means they can cook in their own juices, limiting the need for added oil. They are also high in vitamin D, B, and low in calories, making the mushroom, my personal favorite.