The Healthiest Toons Ever is this Mushroom Bagel Recipe.

Whatever flavour combination you prefer—onion, everything, cinnamon-raisin, or sesame seed—we can all agree that bagels are one of the most delectable and comforting breakfast items available. Unfortunately, for some people, the love isn’t reciprocated (read: bagels don’t love everyone).

Bagels are the go-to brunch item for any type of morning-after meal, including holidays, family gatherings, and late nights out with friends, which is terrible. Every time a gluten-free friend or guest proposes going to the neighbourhood deli for bagel breakfast sandwiches, there is always a gluten-free friend or guest whose stomach (or blood sugar levels) can’t handle the refined wheat flour. And, let’s face it, there’s nothing worse than missing out on an awesome bagel brunch. To which I respond, “No longer.” Why? We’ve only recently discovered mushroom bagels, and we’re not going back.

Ilana Muhlstein, MS, RD, a nutrition expert, came up with the idea. “If you air fry a portobello mushroom for a few minutes—or roast it—and top it with some cream cheese and everything bagel seasoning, it tastes like a quiche,” Muhlstein wrote on Instagram about her new twist on a bagel breakfast. My mind has been blown. While we can’t guarantee that substituting a baked product for a portobello mushroom will give you the same texture or flavour as a real bagel, we can say that this dish is a tasty, gluten-free, fiber- and nutrient-rich option that won’t leave anyone hungry (more on the advantages below).

Muhlstein’s mushroom bagel recipe: how to make it

The steps are quite easy to follow. Muhlstein first air fries her portobello mushrooms for five minutes before roasting them for six to ten minutes at roughly 375°F in a regular oven (or toaster oven). Coat the fresh mushrooms in a little olive or avocado oil before cooking to get a touch of lovely browning.

When the mushrooms are hot and soft throughout, you’ll know they’re done. Extra time will benefit them if the texture is spongy; just don’t let them become too soft or mushy. Muhlstein tops her portobellos with a tablespoon of cream cheese—which could easily be replaced with a dairy-free option if desired—before sprinkling them with Trader Joe’s famous Everything But the Bagel spice.

“Don’t ask me where I get these ideas—just glad that my never-ending search for yumminess and contentment occasionally leads me to some winners,” Muhlstein adds after tasting her creation.

The mushroom bagel recipe has a number of health benefits.

Using mushrooms instead of bagels provides a lot of health benefits because mushrooms are high in fibre, vitamins, and minerals (including phosphorus, selenium, potassium, and copper). Mushrooms also have anti-inflammatory qualities and protect the body from free radicals, which can cause heart disease and cancer. Mushrooms are also high in B vitamins, particularly niacin, which is necessary for good skin, hair, and digestion. Finally, mushrooms are one of the few food sources of vitamin D, which many Americans lack.

However, the mushroom bagel is missing one crucial (but extremely simple to add) component: protein. An egg or smoked salmon would raise this meal to a nutritious breakfast that any dietitian would endorse. To provide you enough energy, enhance your brainpower, and support your long-term health goals, make sure your first meal of the day contains a balanced balance of vitamins, minerals, fibre, and protein.

Bottom line: nothing, in all honesty, could ever take away our passion for good old-fashioned bagels. Once a week, I’ll still grab my bacon-egg-and-cheese-on-everything from my neighbourhood bakery. But it’s comforting to know that there’s a nutritious, simple-to-make alternative that will satisfy everyone’s bagel cravings, keep us fueled throughout the day, and not leave anyone who can’t stomach gluten or refined wheat flour out of brunch.

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