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While no Sunday fry-up would be complete without a generous helping of mouth-watering mushrooms, it seems we could all benefit from including them in our breakfasts every day of the week.

Research has found that this underrated vegetable could actually be the key to making you feel fuller for longer – meaning you'll snack less throughout the day.

What's more, the study, published in the journal Appetite, also claims that those you chose mushrooms over meat for breakfast felt more satisfied after the meal.

Professor Joanne Slavin, from the University of Minnesota, says: “Previous studies on mushrooms suggest that they can be more satiating than meat, but this effect had not been studied with protein-matched amounts until now.”

Adding: “As with previous published research, this study indicates there may be both a nutritional and satiating benefit to either substituting mushrooms for meat in some meals or replacing some of the meat with mushrooms.”

For the study, 17 women and 25 men were given two servings of sliced-mushroom or 93 per cent lean minced beef meat for breakfast over a 10-day period.

Researchers then examined how full the participants felt after each meal, as well as how much snacking they did throughout the day.

Results showed that those who ate mushroom-rich breakfasts felt more satisfied, less hungry and snacked less than those who ate meat – and it's all thanks to our good pal protein.

See, 226g of mushrooms have approximately 7g of protein and just 56 calories. While on the other hand, medium-fat meats can contain up to twice the calories for the same amount of protein.

Looks like the vegetarian lifestyle could be the way to go after all.

Three cheers for mushroom breakfasts!


Lately there’s been so much buzz around trendy nutritional newbies like acai and kale that traditional fruits and vegetables are sometimes treated like yesterday’s news.

But researchers are discovering new reasons to get excited about some of the good old fashioned staples.

This crunchy delight is back on the must-eat list as a potential cancer fighter. It’s a top source of a flavonoid called apigenin. Researchers recently discovered that over time, a diet containing apigenin-rich foods may help prevent the disease.

The skins of these fruit snacks are bursting with resveratrol, the same antioxidant that helps make red wine good for your heart. Now a study has discovered that resveratrol may also aid in boosting immunity — by helping increase levels of a molecule that kills bacteria and viruses.

For years fungi have been thought to be heart healthy and immunity boosting.  Now science shows that they may even help prevent breast cancer by lowering oestrogen levels.

Research shows that smokers have a lower risk of developing Parkinson’s, a disease characterised by a loss of brain cells that make dopamine. No doctor would encourage lighting up, but there may be another way to get the benefit: peppers. They’re a safe and small source of nicotine, which may protect dopamine-producing cells.


Stuffed mushrooms make a very easy starter if you have dinner guests over.

Simply have them prepared, stick them under the grill when the guest arrive and voilà! Domestic goddess.

What you’ll need:

Serves 2

  • 2 portobello mushrooms
  • 2 tbsp. such as Philadelphia or Boursin
  • 1 garlic clove (unless the cream cheese is flavoured)
  • Handful of grated mature cheddar cheese
  • Sprinkle of fresh rosemary
  • 2 tsp olive oil
  • Handful of breadcrumbs

What you’ll need to do:

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. Wash and dry your mushrooms well to ensure they won’t be too soggy when cooked.
  3. In a bowl, combine the cream cheese and finely chopped garlic. Add a pinch of salt and black pepper.
  4. Massage the mushrooms with the olive oil.
  5. Spread the cream cheese over underside of the mushroom, getting into all of the grooves.
  6. Sprinkle with the cheddar and finely chopped rosemary.
  7. Add the breadcrumbs on top. Repeat with the second mushroom.
  8. Bake for about 15-20 until the mushroom is soft, the breadcrumbs are golden and the cheese is melted and bubbling.
  9. Serve with a fresh green salad to balance the richness of the cheeses.