The
Daily
Fix
10-minute AMRAP:
Portobello Mushroom Parmesan
Ahead of Alzheimer's: Episode 1
Complete as many rounds as possible in 10 minutes of:
10 ring dip
5 left-arm dumbbell push jerks
5 right-arm dumbbell push jerks
10-cal. bike
Meaty portobello caps sautéed in butter, layered with sugar-free tomato sauce, melty mozzarella, and parmesan, then baked til golden.
Former physician Dr. Brent Beasley shares his journey with early-onset Alzheimer's
Men use a 70-lb. DB.
Women use a 45-lb. DB.
Post number of rounds completed to comments.
Ingredients
4 large portobello mushroom caps, stems and gills removed
2 Tbsp butter (for sautéing)
Salt & pepper, to taste
½ tsp garlic powder
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 cup sugar-free marinara sauce (or crushed tomatoes seasoned with herbs)
1 tsp dried oregano or Italian seasoning
1 tsp olive oil (optional, finishing drizzle)
Optional garnish: chopped fresh basil or parsley
Macronutrients
(per serving, makes 2)
Protein: 22g
Fat: 28g
Carbs: 14g
Preparation
Wipe mushrooms clean and remove stems and gills. Lightly salt both sides and let sit for 10 minutes to release moisture. Pat dry with paper towels.
Preheat the oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Sauté mushroom caps gill-side down for 3–4 minutes, then flip and cook another 2–3 minutes until slightly softened and browned. Remove from heat.
In a baking dish, spread a thin layer of marinara. Place mushrooms gill-side up. Spoon sauce into each cap, then top with mozzarella, parmesan, and a sprinkle of oregano.
Bake uncovered for 15–18 minutes until the cheese is bubbly and slightly browned. Broil for 1–2 minutes at the end if you want a crispier top.
Let cool slightly. Drizzle with olive oil (if using) and garnish with fresh basil or parsley. Serve as a main dish or side with a salad or zucchini noodles.
In the first episode of Ahead of Alzheimer's, Emily Kaplan, CEO and co-founder of The Broken Science Initiative and MetFix, speaks with Dr. Brent Beasley, a former internal medicine physician who was diagnosed with Alzheimer's disease at age 57. Dr. Beasley recounts the subtle changes that preceded his diagnosis, how specialized testing identified the disease earlier than would have been possible in the past, and the critical role his wife played in advocating for his care.
Dr. Beasley also reflects on his treatment journey, finding new purpose in sharing his experience, and learning to appreciate life's simple moments. His story illustrates how advances in early detection are giving patients and families new opportunities to understand the disease sooner and take a more active role in their care.
THURSDAY 260702