In 2010, the Beckman Institute at the City of Hope Cancer Centre in California found that eating just 10g of mushrooms a day more than halved people’s risk of developing breast cancer. That means by eating only one mushroom per day may hep you to avoid the disease’s terrible ravages.

If you’re a keen mushroom eater like me, boosting your diet with more than one mushroom a day is also not too difficult and buying them in pink punnets just adds to the joy! Pick ‘n Pay is once again selling fresh mushrooms in pink punnets this year (it’s been in stores since the 20th of September already) in support of the restoration of breast cancer survivors, but also as encouragement of self-care. You can get these pink punnets at any Pick ‘n Pay store until the end of October, so head on over, buy your punnets and let’s look after ourselves together by eating more mushrooms and creating awareness about the huge impact a couple of mushrooms a day can have on your health.

READ: Make your own mini Mushroom Wellingtons

Here is one recipe I will be trying out this week, courtesy of the South African Mushroom Farmers Assocation. It is double the goodness and double the deliciousness, that’s for sure:

Roasted Portabellos Stuffed with Marinated Mushroom Salad

Serves 4

Ingredients

Marinated Mushroom Salad

1/4 cup olive oil

Juice and zest of 1 lemon

150g baby portabellini mushrooms, sliced in half

2 baby fennel, thinly sliced

1 stalk celery, thinly sliced

1/4 celery leaves, roughly chopped

1/2 cup walnuts, lightly toasted and roughly chopped

1/2 cup sun-dried tomatoes, roughly chopped

Salt and pepper to taste

8 large portabello mushrooms

1 pinch chili flakes

1 pinch dried oregano

Salt and pepper to taste

Method

For the marinated mushroom salad

Combine olive oil, lemon juice and zest in a bowl. Whisk together.

Add all the vegetables to the bowl and stir to coat. Season well.

Cover and refrigerate for one hour.

Preheat the oven to 200 degrees Celsius.

Season portabellos lightly with salt, pepper, chili flakes and oregano.

Roast on a rack on top of a baking tray for about 7 minutes until tender.

Fill warm portabellos with a pile of the marinated mushroom mixture.

Serve straight away.

And, there you have it. A perfectly easy, light lunch or quick dinner packed with mushroom goodness.