Ingredients
- oyster mushrooms 150 g
- tomato sauce 100 g
- light feta/white cheese 50 g
- zucchini 100 g
- bell pepper 80 g
- olive oil 5 g
- oregano, salt, pepper.
Instructions
- Preheat the oven to 200°C. Cut the zucchini and bell pepper into similar-sized pieces and arrange them on a baking tray.
- Drizzle with half the olive oil, season with salt and pepper and bake for about 20 minutes.
- In a pan, sauté the oyster mushrooms in the remaining oil until they release their liquid and become slightly golden.
- Add the tomato sauce and oregano, let it simmer for 5 minutes until the sauce thickens slightly.
- Serve the mushrooms over the roasted vegetables and crumble the light cheese on top.
This plant-based recipe is rich in bioactive compounds that support immune function. Oyster mushrooms provide beta-glucans, polysaccharides that have been studied for their immunomodulatory role, as well as significant amounts of B vitamins.
The tomato sauce adds lycopene, a powerful antioxidant that becomes more bioavailable through cooking. Roasted vegetables offer dietary fiber and carotenoids, while light cheese completes the amino acid profile. It's an ideal dinner for those who want a vegetarian meal that doesn't compromise on satiety.
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