I can’t believe it’s already mid-October! The cold weather is definitely making its presence known, sneaking in every night and greeting us with crisp, fresh air each morning. Honestly, I’m relieved that summer is behind us.

While summer has its perks—like pool days, ice cream, and beach trips—the constant heat and humidity get a bit overwhelming after four months. Fall is such a refreshing change.

October is a special month, and not just because of the cooler temperatures. It’s National Breast Cancer Awareness Month, a time to reflect on the lives affected by this disease and the battles fought, lost, and still ongoing. Breast cancer touches so many, and it’s heartbreaking to think of the lives it has claimed and the many women still facing it.

In support of this cause, I’m bringing mushrooms to the table today. Mushrooms are one of my favorite ingredients to cook with—they’re versatile and flavorful, and I could enjoy them year-round. Whether it’s mushroom soup, stir-fries, or grilled mushrooms, they add so much depth to any dish.

What makes mushrooms even more special is their health benefits, particularly in helping to prevent breast cancer. They contain Beta-Glucans and Conjugated Linoleic Acid, which have immune-boosting and anti-carcinogenic properties.

Linoleic acid, in particular, helps suppress the effects of estrogen, which is a key factor in post-menopausal breast cancer. The selenium in mushrooms also plays a significant role in preventing cancerous cells from growing. They’ve even been shown to help reduce the risk of prostate cancer!

Mushrooms are packed with goodness beyond cancer prevention. They’re rich in antioxidants like selenium, which protect our cells from damage and help boost the immune system.

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And let’s not forget about umami, that savory, meaty flavor that makes dishes so satisfying—mushrooms are one of the best natural sources of it. Plus, they’re the only produce that naturally contains vitamin D, which makes them an excellent addition to any diet.

And because garlic deserves a shout-out too, it’s not just a flavor booster but a health powerhouse. Allicin, the active compound in garlic, has potent antibacterial properties and can boost the immune system by promoting T-lymphocyte activity. It’s like nature’s medicine!

So today, I’m sharing a recipe that highlights mushrooms and their many benefits. These marinated mushrooms are not only delicious but also packed with health-boosting ingredients like garlic and lime juice. They’re perfect as a side dish or even as a healthy snack.

Enjoy, and let’s all take a moment to raise awareness and support the fight against breast cancer this month.

Happy Cooking, friends!

– Sandra 

LET ME KNOW IF YOU MAKE these amazing Marinated Mushrooms.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Yield: Serves 4

Marinated Mushrooms

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Marinated Mushrooms are not only good for you but make it this way for ultimate delishness!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 8 oz (230g) Organic Baby Bella Mushrooms
• 1 tsp sea salt (for the water)

Marinade:

• 3 tbsp olive oil
• 2–3 tbsp lime juice (about 1 large lime)
• ½ tbsp honey
• 3 tbsp soy sauce
• Pinch of sea salt (about ⅛ tsp, or to taste)
• Pinch of black pepper
• 1 tsp chili flakes
• 4–5 garlic cloves, sliced
• Parsley for garnish

Instructions

1. In a pot of boiling salted water (1 tsp sea salt), cook the mushrooms for about 5 minutes. (I recommend lightly washing the mushrooms right before cooking.)
2. While the mushrooms are boiling, mix the olive oil, lime juice, honey, soy sauce, garlic, salt, pepper, and chili flakes.
   Once the mushrooms are done, drain and place them in a deep bowl.
3. Pour the marinade over the hot mushrooms, cover the bowl, and let it sit on the counter overnight (no need to refrigerate right away).
4. Let the mushrooms cool to room temperature. Before serving, you can add a bit more lime juice, if desired.
5. Refrigerate in an airtight container for up to 3 days. We usually eat them right away.
   

Notes

While garlic is incredibly healthy, soy sauce—due to its sodium content—should be used in moderation.

If you have soy allergies or are watching your sodium intake, feel free to omit the soy sauce and substitute a dash of salt.

Although soy sauce isn’t as high in beneficial isoflavones as other soy products like tofu, it does provide some antioxidant benefits.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1283mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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I simply like stuffed peppers, but I really love Potato Stuffed Peppers.

This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.

That being said, I am making them often. especially during summertime. Well, if you ask me, it is really an amazing side dish.

It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.

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In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.

Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.

It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.

We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.

If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice

I am glad to say that my kids really enjoy dishes that I grew up with as well.

Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.

Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for your love and support!

Recipes you might like:

LOADED MASHED POTATO CASSEROLE

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

ROOT VEGETABLE SHEET PAN

ROASTED CAULIFLOWER AND CHEESE

EASY LYONNAISE POTATOES

Yield: SERVES 4

Potato Stuffed Peppers

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Quick and tasty side dish recipe

Prep Time 10 minutes

Bake Time 50 minutes

Additional Roasting Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 3 to 4 Bell Peppers, sliced lengthwise
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil

Filling:

• 2 to 3 Large Potatoes shredded, about 1 1/2 pound
• 1 Yellow Onion shredded, 1/4 pound
• 1 medium-size carrot
• Salt to taste, OR Vegeta MSG-free seasoning to taste
• 1 teaspoon Ground Black Pepper
• 1 tablespoon dried parsley
• 2 tablespoons Olive oil

Topping and Garnish

• 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
• Few Sprinkles of Chili peppers
• Za'atar
• Chives

Instructions

1. Preheat the oven to 375 degrees Fahrenheit
2. Wash peppers and cut in the halves; Take all the seeds out.
3. Sprinkle with a bit of salt and just lightly drizzle oil over peppers, then place in the oven and bake for about 10 to 15 minutes. This will give peppers a head start.
4. Meanwhile, peel and shred the potatoes, onion, and carrot.
5. Add salt to taste, ground black pepper, dried parsley, and oil. Mix the filling until all combined and seasoned. Heat a skillet and saute potato mixture at medium-high heat for about 5 to 7 minutes. They need to be halfway done so keep mixing so it does not stick to the bottom of the skillet. Also, I like to splash just a bit of water at the end and cover. That way it will steam up a bit and cook faster.
6. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
7. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 10 minutes then remove the alum. foil and continue baking uncovered at 375 degrees for 40 minutes or until potatoes are completely done.
8. Serve immediately with sour cream and garnish.

Notes

This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away.

You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.

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