‘Shrooms and Tea Fight Cancer

October 8th, 2011 by Tea Chick

October is Breast Cancer Awareness month and if you love mushrooms and tea, this is the recipe for you! Separately, tea and mushrooms work well to prevent cancer. Drinking tea on a daily basis reduces the risk by about 40%, while eating fresh mushrooms- results in an almost 60% risk reduction. When taken together, they are like the power couple of anti-carcinogens. According to a study done by the Journal of Cancer, when enjoyed together, tea and mushrooms reduce the chance of breast cancer by almost 90%.

Powerful anti-carcinogens

Powerful anti-carcinogens

“We concluded that higher dietary intake of mushrooms decreased breast cancer risk in pre- and post-menopausal Chinese women, and an additional decreased risk of breast cancer from the joint effect of mushrooms and green tea was observed,” Min Zhang told AFP global news.

“The risk of breast cancer significantly declined with the highest intake of dietary mushrooms,” she said, adding that fresh and dried mushrooms were equally effective.

Eating as little as 10 grams, or less than one button mushroom daily, would have a beneficial effect, Min found, with the women who consumed the most fresh mushrooms around two-thirds less likely to develop breast cancer compared with those who did not eat mushrooms.

In addition to lowering the cancer risk, green tea and mushrooms also cut the malignancy of any cancer which did form, Min found.

The fact that the combination of green tea and mushrooms was more effective than just mushrooms alone could partially explain the lower incidence of breast cancer amongst Chinese women, she said.

The study was published in the most recent issue of the International Journal of Cancer, and is one in a series of Asian studies by Min and her team on the anti-carcinogenic effects of phytochemicals.

Mushrooms are not only healthy for your boobies, but they also help you maintain your weight. Here are some other really cool facts:

Mushrooms contain 80 to 90 percent water, and are very low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. They are an ideal food for a weight management program or a hypertensive diet.

Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has more potassium than a banana, or a glass of orange juice. One serving of mushrooms provides 20 to 40 percent of the daily value of copper, a mineral that has heart health properties.

Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Men who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent. In the Baltimore study on Aging, men with the lowest blood selenium levels were 4 to 5 times more likely to have prostate cancer.

The most commonly consumed mushroom in the United States is the white button mushroom, which is what I used in this crab stuffed mushroom recipe. This is perfectly paired with a cup of KoniSlim it Sencha Green Tea. Enjoy!!



* 2 Tablespoons of olive oil
* 3 Tablespoons butter, melted (I like to use soy butter or a vegan butter.)
* 1/2 Cup panko crumbs (You can also use italian bread crumbs but I like panko because it has a lighter texture.)
* 2 Tablespoons minced onions
* 1 Teaspoon lemon juice
* 1 Cup diced cooked crab meat
* 2 Garlic cloves, peeled and minced
* 2 Tablespoons chopped fresh parsley leaves
* 1/4 Cup of dry white wine
* 1 Egg beaten
* Salt and freshly ground black pepper
* 28 Large white mushrooms, stemmed
* Optional: 1/4 cup grated Parmesan cheese


1. Preheat oven to 400 degrees F. Drizzle a 9×13 inch baking dish with 2 tablespoons of olive oil to coat.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. In a medium bowl, thoroughly blend the lemon juice, crabmeat, panko crumbs, egg, salt and pepper, parsley and 1/4 cup of cheese (optional). Set aside.
4. Melt 3 tablespoons butter in a medium saucepan over medium heat.
5. Stir in the chopped stems, minced garlic and onions, and cook until soft, about 3 minutes. Remove saucepan from heat.
6. Add the crabmeat mixture. Thoroughly blend.
7. With a small brush, coat each mushroom cap with some melted butter. Arrange caps cavity side up, and stuff cavities generously with the crabmeat mixture.
8. Pour wine into the pan around the mushrooms.
9. Bake uncovered until the mushrooms are tender and the filling is heated through and golden on top (about 15-20 minutes). Serve warm.

Koni Slim it Sencha Green Tea in a Koni Double Wall Mug

Koni Slim it Sencha Green Tea in a Koni Double Wall Mug

Click on the images below for my delicious Chicken Risotto with Chanterelles and Porcini Mushrooms, and my Vegetarian Risotto recipes.


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