Swapability–Move Over Meat…Hello Mushrooms!

For one of the first times in recent history, I don’t feel absolutely broke.

Sure, I am still broke, but…well, it isn’t dire, despite my kitchen reno process.  Thanks to being a food blogger, I get lots of foods and products sent to me to review, and I honestly don’t have to go out to buy too awfully many things.  Or maybe I am just becoming wiser in the way of the kitchen, and use up what I have on hand when it comes to meal prep. 

Let’s go with that theory.

I do notice that I fill my cart at the grocery a lot differently than I used to.  Where once I stocked up on frozen meals and pre-packaged items, I tend to have a lot more fresh fruits, vegetables, and basic ingredients.  Don’t get me wrong though – you’ll still find Velveeta Shells and Cheese thrown in there too – but for the most part, I start with fresh ingredients these days.

One thing I have been doing quite a bit of lately is cutting back on meats.  They’ve gotten really pricy in the past few months, so unless they are on sale, I have a hard time justifying the cost.  Especially because there is always a good substitute, or at the very least, a partial replacement.


Mushrooms fit in really nicely in this scenario.  The Mushroom Council likes to call it Swapability…and I think that’s a great summation of it.  Swapping out half of the hamburger in a meal not only saves money, it makes the dish a little healthier with reduced sodium and reduced fat (and adds a real depth of flavor).  You can even take something as simple as a prepackaged meal like Hamburger Helper and sub in mushrooms for part of the beef, and it requires no more effort.

  • Chop up your favorite mushroom variety to match the consistency of the ground beef or turkey   
  • Cook and season mushrooms the same way you would meat
  • Combine the cooked meat and mushrooms and use the mix to complete your recipe.

This is no more effort.  I like No More Effort.

You’ll like it too, I think.  Here are a few recipes from the Mushroom Council that clearly fit the bill – and sound too delicious NOT to try…Mushroom-Burger


Want a little more Dish on the Mushroom?

Eating Healthy Never Tasted So Good

  • Mushrooms are not only low in calories and fat-free, but their flavorful umami content allows for less salt to be used in a dish, without compromising taste
  • Mushrooms are the only fresh fruit or vegetable with vitamin D
  • Within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine; these antioxidants help maintain a healthy immune system
  • Mushrooms provide B vitamins, including riboflavin, niacin, and pantothenic acid; B vitamins help to provide energy by breaking down proteins, fats and carbohydrates

Hopefully this will help you make a few wiser decisions in the grocery, and a few changes in the kitchen.  Why not save a little money and eat a little healthier if you can?  Try it this weekend, then get back to me.  I think you’ll like it!  Besides, March is National Nutrition Month, and there’s no time like the present!

I’d also like you join us at a Twitter party on Monday, March 12th at 8:00 PM EST. The event hashtag is #Mushrooms and there will be prizes awarded. (US and Canada, 18+). RSVP is available at: http://resourcefulmommy.com/8634/mushroom-channel-twitter-party/

Disclaimer: I was provided information and compensation for this post, but the thoughts and opinions are 100% my own.  I love mushrooms, and I hope you will too!


  1. JJingle says:

    Love the post! This is so up my alley.

  2. I love using mushrooms in place of meat too!

  3. Mmmmm mushrooms! I love mushrooms in just about everything. I do have to chop them up finely if I’m cooking for my boyfriend, though. His dad ingrained the “eww, fungus” idea in him, so they have to be hidden. As long as he doesn’t know they’re there, he’s happy.

  4. We love the ‘shrooms around here!! =)

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