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Natural Factors Whole Earth & Sea® Super Mushroom -- 60 Vegetarian Capsules

Natural Factors Whole Earth & Sea® Super Mushroom
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Natural Factors Whole Earth & Sea® Super Mushroom -- 60 Vegetarian Capsules

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Natural Factors Whole Earth & Sea® Super Mushroom Description

  • Pure Food
  • 6 Mushrooms & Beta Glucan
  • Immune & Energy Support Formula
  • Non-GMO
  • Fresh, Raw Ingredients from Our Farms Make this Bioenergetic Formula the "Seed Of Nutrition"
  • Feel the Difference
  • Suitable for Vegans

Super Mushroom combines six organic mushrooms, Wellmune® beta glucan and our nutrient-dense Farm Fresh Factors™ to create a vital bioenergetic immune and energy support formula. The powerful and synergistic effect of six mushrooms - Maitake, Shiitake, Reishi, Cordyceps, Chaga and Lion's Mane, provides a rich source of biologically active mycelia. Each mushroom has well-known health benefits that support immunity, energy, and cognitive health, as well as stress management. The addition of beta glucans and Farm Fresh Factors support overall health and wellness by boosting the body's immunity.


Imagine getting the benefit of a whole growing season in one capsule

The 100% organic, non-GMO nutrient-rich plants grown on Natural Factors farms are harvested at their peak and immediately raw processed at our own facilities, using our proprietary EnviroSimplex® method to retain the vital bioenergetic vitamins, minerals, enzymes, phytonutrients and antioxidants.

We ensure the processing temperature always stays below 118°F. The end result is raw nutrition from whole plants, capturing all the vibrant energy and goodness of nature.

Even when you grow certified organic non-GMO plants, it's important to verify that there are no GMOs or other contaminants present. We excel at making sure that every possible test has been conducted to ensure you receive the safest, most beneficial products possible.

At Natural Factors state of the art laboratories, we use "mass spectrometry" to test for over 400 substances. Mass spectrometry can test at the molecular - even atomic - level, detecting environmental pollutants such as pesticides, herbicides, and fungicides, as well as heavy metals and other undesirable substances.


Suggested Usage: Take 1 capsule per day with food or as directed by a health professional.

Free Of
Artificial colors, preservatives, sweeteners, dairy, starch, sugar, wheat, gluten, yeast, corn, egg, fish, shellfish, animal products, salt, tree nuts and GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1 Capsule
Servings per Container: 60
Amount Per Serving% Daily Value
Wellmune® (1,3/1,6-Glucan)
(Saccharomyces cerevisiae) (whole)
250 mg*
Organic Cordyceps (Ophiocordyceps sinensis) powder (whole)50 mg*
Organic Chaga (Inonotus obliqus) powder (whole)50 mg*
Organic Lion's Made (Hercium erinaceus) powder (whole)50 mg*
Organic Maitake (Grifolia frondosa) powder (whole)50 mg*
Organic Reishi (Ganderma lucidum) 30:1 extract (whole)50 mg*
Organic Shiitake (Lentinula edodes) powder (whole)50 mg*
Farm Fresh Factors™200 mg*
Our Farm Fresh Factors™ starts with 200 grams of fresh raw plants, processed using our EnviroSimplex® method to retain and intensify the total goodness of whole food into rich living food: Active Vegetables - organic kale (leaf), organic alfalfa (aerial), organic cilantro (leaf), organic parsley (aerial), caper (berry), organic artichoke (leaf), organic black radish (root), barley grass, cayenne pepper (leaf), organic celery (seed), organic beet (root), organic tomato; Cruciferous Vegetables - wasabi (rhizome) and fresh freeze-dried sprouted broccoli (aerial), organic upland cress (leaf), dalkon (root), red radish (root), organic cauliflower (aerial), organic cabbage (leaf), organic arugula (leaf), organic watercress (leaf), sprouted garlic (bulb); Whole Fruit Ultra Polyphenols - grape, pomegranate, strawberry, organic cranberry, organic blueberry, raspberry, bilberry, organic Indian gooseberry (Phyllanthus emblica), schizandra berry, red orange, organic acai berry; Herbals and Plants - Theracurmin® (Curcuma longa) (root), organic decaffeinated green tea (leaf), organic milk thistle (seed), organic ginger (rhizome), organic echinacea (aerial), marigold flower, organic dandelion (root), organic oregano (aerial), organic peppermint (aerial), organic spearmint (aerial); Whole Plant Sea Vegetables - organic spriulina, organic chlorella, red algae, blue green algae, Dunaliella salina, kelp
*Daily value not established.
Other Ingredients: Microcrystalline cellulose, vegetarian capsule (carbohydrate gum [cellulose], purified water), vegetable lubricant (palm).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Paleo Stuffed Mushrooms

There’s petite button and there’s burger-sized portobello. One is perfect pre-dinner fare, while the other is a bit meatier. Portobello mushrooms have actually been called the “steak” of vegetarian diets, because they’re so thick and flavorful. So while you could prepare these paleo stuffed mushrooms with any variety, portobellos are the preferred choice. They’re the ones that turn an appetizer into a satisfying meal. Of course, the hearty vegetable filling doesn’t hurt, either.

Row of Stuffed Portobello Mushrooms on White Plate on Wooden Table |


5 portobello mushrooms, stems removed
16 oz. frozen spinach, thawed and drained
2 cans (14 oz.) marinated artichoke hearts, roughly chopped
1 cup cashews, roasted
3 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/4 tsp. cayenne pepper
Sea salt to taste
Black pepper to taste


1. Preheat oven to 350 degrees F.

2. In a medium saucepan over medium heat, cook spinach, artichokes, salt and pepper until heated through.

3. In a food processor, add cashews and pulse until a coarse meal forms.

4. Add olive oil, spices and a little more salt and pepper to food processor. Puree until smooth.

5. Spoon cashew mixture into the saucepan with spinach and artichokes. Stir to combine. Reduce heat to low and heat through.

6. Scoop a spoonful of filling into each mushroom cap. Place filled caps on baking sheet. Bake 15 minutes, or until mushrooms are tender.  

7. These paleo stuffed portobello mushrooms can be served warm or cold.

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