25 Low Cal High Protein Mushroom Recipes Charushila Biswas Hyderabd040-395603080 March 5, 2018

Want to get back in shape and start eating clean? Try these low-calorie and high-protein mushroom recipes that are nutritionally balanced, super healthy, tasty, and quick. So, without much ado, let me show you how. Swipe up!

Image: Instagram

Contents

25 Healthy & Tasty Mushroom Recipes

1. Avocado Stuffed Mushroom

Image: Instagram

Prep Time: 15 min Cooking Time: 12 min Total Time: 27 min Serves: 5

Ingredients

  • 10 large portabella mushroom
  • 1 large avocado, scooped out
  • 2 leeks, white part chopped
  • 2 tablespoons butter
  • 1 garlic clove, crushed
  • ⅙ cup finely chopped tomato
  • 1 teaspoon chopped fresh rosemary
  • ¼ cup grated goat cheese
  • 2 tablespoon olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon black pepper
  • Salt to taste

How To Prepare

  1. Remove the stems of the mushroom and finely chop them.
  2. Melt the butter in a pan and cook the garlic and leek together for about 2 minutes.
  3. Transfer this into the bowl containing avocado.
  4. Add chopped mushroom stems, tomato, rosemary, lime juice, salt, and black pepper. Stir well to make it into a paste.
  5. Fill the mushroom pits with this and bake at 400 degrees F for 5-8 minutes.

2. Beef Mushroom Meatballs With Maple Dijon sauce

Image: Instagram

Prep Time: 20 min Cooking Time: 40 min Total Time: 60 min Serves: 4

  • 1 cup button mushroom, pulsed and made into small uniform cubes
  • ½ cup ground beef
  • ¼ cup chopped onion
  • ½ teaspoon garlic powder
  • 1 large egg
  • 2 tablespoons tomato puree
  • 1 teaspoon parsley
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup maple syrup
  • 1 teaspoon vegetable oil
  • ¼ cup Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 sprig rosemary
  • Salt to taste
  1. Heat oil in a pan and saute the onions.
  2. Add the pulsed mushrooms and salt. Cook until the moisture is soaked.
  3. Remove from the flame and let it cool.
  4. In a mortar and pestle, combine all the spices.
  5. In a large bowl, crack open the egg, add the sauteed onions and mushroom, ground beef, salt, pepper, and tomato puree. Stir to combine the ingredients.
  6. Divide the meat into 24 small balls.
  7. Preheat the oven to 350 degrees F.
  8. Grease a shallow baking tray and place the meatballs in it.
  9. Bake them for 20 minutes.
  10. In the meanwhile, prepare the sauce by combining maple syrup, Dijon mustard, apple cider vinegar, and vegetable oil in a sauce pan. Bring it to a boil and simmer for 10 minutes and remove from flame.
  11. Take out the meatballs and arrange them on a serving tray.
  12. Add the sauce over the meatball and enjoy!

3. Mushroom Turkey Zucchini Boat

Image: Instagram

Prep Time: 15 min Cooking Time: 45 min Total Time: 60 min Serves: 4

  • 200 g halved button mushroom
  • 4 medium sized zucchini
  • 100 g ground turkey
  • ½ cup diced onion
  • 1 tablespoon olive oil
  • 1 cup corn kernels
  • 1 teaspoon cumin powder
  • ½ teaspoon chili powder
  • 4 tablespoons lime juice
  • 1 chipotle pepper, chopped
  • ½ cup grated cheese
  • 1 tablespoon adobo sauce
  • Salt to taste

How to Prepare

  1. Preheat the oven to 350 degrees F.
  2. Slice the zucchini lengthwise and scoop the insides of the zucchini.
  3. Chop the insides of the zucchini.
  4. Toss the mushrooms into a food processor and pulse it to make small mushroom pieces.
  5. Heat the olive oil in a pan and add the onions and cook until they become translucent.
  6. Now, add the ground turkey and cook for about 7 minutes.
  7. Now add the mushroom, salt, chili powder, and cumin powder. Cook for 4 minutes.
  8. Add the chipotle pepper, adobo sauce, chopped zucchini, corn kernels, and lime juice. Cook for 2 minutes and then remove from flame.
  9. Add this mix into the scooped out zucchini halves.
  10. Top it with grated cheese.
  11. Place the zucchini boats in a baking dish and bake for about 30 minutes.

4. Classic Korean Vegan Mushroom Bulgogi

Image: Instagram

Prep Time: 17 min Cooking Time: 15 min Total Time: 32 min Serves: 2

  • 1 cup sliced button mushrooms
  • ¼ cup thinly sliced onion
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 5 tablespoons low-sodium soy sauce
  • 1 teaspoon hot sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame seeds
  • Salt to taste
  1. Combine all the ingredients, except sesame seeds, in a bowl and keep it aside for 10 minutes.
  2. Now, heat a pan and add all the ingredients into the pan. Stir and cook for 10 minutes.
  3. Transfer the cooked veggies to a bowl and garnish with sesame seeds.
  4. Serve hot with a small bowl of brown or white rice.

5. Tibetan Mushroom Dumplings

Image: Instagram

Prep Time: 30 min Cooking Time: 30 min Total Time: 60 min Serves: 4

  • ¾ cup all-purpose flour
  • ⅛ teaspoon salt
  • ½ cup diced onion
  • 150 g finely chopped button mushroom
  • ⅓ teaspoon baking soda
  • ½ teaspoon minced garlic
  • ½ teaspoon grated ginger
  • ⅛ teaspoon coriander powder
  • ⅛ teaspoon garam masala
  • ½ teaspoon low-sodium soy sauce
  • ½ chicken/vegetable stock cube
  • ½ teaspoon chili sauce
  • 3 tablespoons olive oil
  • Salt to taste
  1. Heat oil in a pan and add ginger and garlic. Cook for a minute.
  2. Add the diced onion and saute until they become translucent.
  3. Add the mushroom and cook until the moisture evaporates.
  4. Add coriander powder, salt, and garam masala. Cook for 2 minutes.
  5. Add chicken/vegetable stock cube, chili sauce, and soy sauce.
  6. Stir and cook until the spices are cooked properly.
  7. Remove from flame and let it cool down a bit.
  8. In the meantime, combine flour, baking soda, and salt in a bowl.
  9. Add just enough water to make a smooth dough and not a sticky one.
  10. Divide the flour dough into small balls.
  11. Sprinkle a little flour on a wooden board and roll the flour balls into small and thin circular shapes.
  12. Add a tablespoon of the minced mushroom and fold the edges together to seal the dumplings.
  13. Place the dumplings in a steamer and steam for about 20 minutes.
  14. Serve hot with tomato and garlic sauce.

6. Mushroom Poriyal

Image: Instagram

Prep Time: 20 min Cooking Time: 15 min Total Time: 35 min Serves: 5

  • 500g sliced button mushroom
  • 2 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 15-20 curry leaves
  • ¼ teaspoon turmeric powder
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • teaspoon chili powder
  • ¼ cup grated coconut
  • 2 tablespoons chopped cilantro
  • Salt to taste

  1. Heat oil in a pan and add mustard and cumin seeds and let them sputter.
  2. Now, add the chopped onions and curry leaves and cook until the onion turns translucent.
  3. Add minced garlic, chili powder, and turmeric powder and cook for about 2 minutes.
  4. Add the sliced mushrooms and cover and cook for 2 minutes.
  5. Remove the lid and cook the mushroom until the moisture evaporates.
  6. Remove from flame and stir in the grated coconut.
  7. Garnish with cilantro before serving.

7. Mushroom Tartine

Image: Instagram

Prep Time: 30 min Cooking Time: 15 min Total Time: 45 min Serves: 2

2 cups sliced button mushrooms
1 tablespoon butter
4 slices rustic sourdough bread
½ cup milk
2 tablespoons vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon lemon zest
Chopped cilantro for garnish
Salt to taste
½ teaspoon ground black pepper

  1. Heat the milk in a saucepan and then add the vinegar. Cook on medium flame for about 10 minutes until the milk forms clumps.
  2. Pour the milk through a mesh and save the clumped milk in a bowl.
  3. Add salt to the curd and refrigerate it for 15 minutes.
  4. In the meanwhile, heat olive oil in a pan and saute the mushrooms.
  5. Add butter, lemon zest, garlic, salt, and pepper and cook for about 2 minutes.
  6. Spread the fresh ricotta cheese on slices of sourdough bread.
  7. Top it with the sauteed mushroom.
  8. Garnish with cilantro.

8. Five Spice Mushroom Pork Stir-Fry

Image: Instagram

Prep Time: 15 min Cooking Time: 15 min Total Time: 30 min Serves: 2

1 cup button mushrooms
1 cup sliced chestnut mushrooms
1 lb pork loin steaks, fat removed
1 cup julienned carrot
1 cup bok choy
2 tablespoons rice wine vinegar
½ teaspoon Chinese five spice
1 teaspoon grated ginger
1 tablespoons scallions for garnish
2 tablespoons dark low-sodium soy sauce
1 ¼ cup chicken or vegetable stock
1 teaspoon minced garlic
1 teaspoon cornstarch
2 tablespoons olive oil
3 tablespoons oyster sauce
½ teaspoon chili flakes
¼ teaspoon black pepper

  1. Mix oyster sauce and cornstarch in a bowl with a little seasoning.
  2. Marinate the pork in this for about 15 minutes.
  3. Heat olive oil in a pan and fry the pork until cooked.
  4. Remove the pork from the pan and toss in the garlic. Cook for a minute.
  5. Add ginger and chili flakes and cook for 30 seconds.
  6. 6. Now add the carrot, bok choy, and mushrooms. Stir-fry for 2 minutes.
  7. 7. Next, add low-sodium soy sauce, chicken/vegetable stock, and rice wine vinegar.
  8. Simmer and bring it to a boil.
  9. 9. Stir in the cornstarch mixture and cook for about a minute.
  10. Remove from flame and garnish with the scallions.

9. Healthy Mushroom Soup

Image: Instagram

Prep Time: 15 min Cooking Time: 25 min Total Time: 40 min Serves: 2

1 cup shiitake mushrooms
⅔ cup chopped white onion
1 cup chopped bok choy
½ cup chopped kale
½ cup chopped celery stalks
1 tablespoon coconut oil
6 cloves of garlic, minced
¼ teaspoon black pepper
½ teaspoon turmeric powder
2 cups water
1 teaspoon sea salt

  1. Heat coconut oil in a soup pot.
  2. Add the minced garlic and cook until they become brown.
  3. Add the chopped onions and cook until they become translucent.
  4. Add the celery stalks, kale, mushroom, bok choy, black pepper, turmeric powder, sea 5. salt, and water. Cook for about 20-25 minutes with the lid on.
  5. Serve hot.

10. Roasted Mushroom With Baked Eggs & Asparagus

Image: Instagram

Prep Time: 15 min Cooking Time: 32 min Total Time: 47 min Serves: 1

½ cup button mushroom
2 cloves of garlic, crushed
1 tablespoons olive oil
¼ teaspoon freshly ground black pepper
7-8 asparagus
2 eggs
2 tablespoons milk
Salt to taste

1. Preheat the oven to 450 degrees F.
2. Toss the mushroom and asparagus with olive oil, garlic, salt, and pepper.
3. Transfer them to a shallow baking tray and roast for about 20 minutes.
4. To make baked eggs, grease custard cups with olive oil and crack open the eggs.
5. Add 1 tablespoon milk to each custard cup and sprinkle salt and pepper.
6. Bake at 325 degrees F for about 10-12 minutes.
7. Plate the roasted mushrooms, asparagus, and baked eggs for a delicious and nutritious breakfast.

11. Mushroom Tart

Image: Instagram

Prep Time: 25 min Cooking Time: 30 min Total Time: 55 min Serves: 4

3 cups all-purpose flour
4 tablespoons all-purpose flour
⅔ cups ice water
1 teaspoon salt
1 cup plus 4 tablespoons unsalted butter
1 egg lightly whisked
1 thinly sliced clove of garlic
1 cup sliced button mushrooms
½ cup shiitake mushrooms
¼ cup enoki mushrooms
1 cup baby spinach
¼ cup baby rocket spinach
Bunch of fresh thyme
50g crumbled feta
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

  1. Mix 1 teaspoon salt and ice water in a bowl.
  2. Transfer 3 cups all-purpose flour and 1 cup butter into a food processor and pulse until they form a crumble-texture.
  3. Add water and pulse until the dough is formed. Do not make a smooth dough.
  4. Wrap up the dough in cling film and refrigerate it for 2 hours.
  5. Flour your work surface, roll the dough into ¼ inch thickness.
  6. Transfer the dough into a baking tray. With a knife, remove the extra dough from the edges and with a fork, poke the base of the tart.
  7. Brush the tart with the whisked egg.
  8. Preheat the oven to 200 degrees C.
  9. Bake the tart for 7 minutes.
  10. In the meanwhile, heat 4 tablespoons unsalted butter in a pan and add garlic. Cook for 1 minute.
  11. Add the mushrooms, baby spinach, rocket spinach, thyme, black pepper, and a pinch of salt. Stir fry till the moisture evaporates.
  12. Now, add this to the tart. Top it with crumbled feta.
  13. Bake for 20-25 minutes.

12 . Roasted Mushrooms With Fresh Herbs

Prep Time: 20 min Cooking Time: 55 min Total Time: 75 min Serves: 4

Ingredients

  • 2½ teaspoon sesame oil
  • 4 cloves of garlic, mashed
  • 3 tablespoons of minced ginger
  • 1 ½ tablespoon soy sauce
  • 1 ¼ pounds mixed mushroom, which should include white, cremini and shiitake
  • 10 small shallots, chopped
  • 1/3 cup mint, chopped
  • 1/3 cup parsley, chopped
  • 1 tablespoon dill, chopped
  • 1 tablespoon roasted sesame seeds
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees for 5 minutes.
  2. Take a small bowl and combine 2 tablespoons of sesame oil with ginger, garlic and soy sauce.
  3. Spread the mushroom on the baking sheet and drizzle the sesame mixture on the mushrooms.
  4. Toss to coat the mixture properly.
  5. Season the mushrooms with salt and roast for 30 minutes.
  6. Take a second baking sheet and drizzle the shallots with the remaining sesame oil.
  7. Toss well to coat. Season with salt and roast for 25 minutes.
  8. Transfer both mushrooms and shallots into a bowl.
  9. Add mint, parsley, sesame seeds and dill and toss well.
  10. Serve with noodles.

13. Leek And Mushroom Croquettes

Prep Time: 15 min Cooking Time: 2 h 30 min Total Time: 2 h 45 min Serves: 6

  • 5 tablespoons unsalted butter
  • 2 green parts of the leek, thinly sliced
  • ¼ pound of shiitake mushrooms, thinly sliced
  • 1 tablespoon chopped thyme
  • 1 tablespoon oregano
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 large eggs, beaten with water
  • 1 ½ cup, bread crumbs
  • Vegetable oil for frying
  • Salt and pepper to taste
  1. Take a large skillet and melt 2 tablespoons of butter.
  2. Add the leeks, shiitake and season with salt and pepper. Cook for 7 minutes, until they begin to turn brown.
  3. Add thyme and oregano to the mushroom mixture and transfer to a bowl.
  4. Take a small saucepan and melt the remaining butter.
  5. Add flour and milk and cook until the mixture turns thick.
  6. Transfer the mixture into the bowl and add Parmigiano-Reggiano.
  7. Season with salt and pepper and stir well.
  8. Take an 18-inch long plastic wrap and spoon the croquette mixture on it.
  9. Roll up the plastic, making it 14 inches long. Twist the end and freeze for 2 hours.
  10. Fill three bowls with flour, eggs and breadcrumbs respectively, and line a large baking sheet with butter paper. Unwrap the log and cut into 12 small pieces.
  11. Pat each piece into a 2-inches small patty.
  12. Dip the patty first in flour, then eggs and then coat in the breadcrumbs.
  13. Freeze the baking sheet for 15 minutes.
  14. Take a large wok and heat oil.
  15. Fry the croquettes over high heat until they are golden and crisp.
  16. Serve hot with ketchup.

14. Grilled Portobello Mushrooms With Tarragon-Parsley Butter

Prep Time: 10 min Cooking Time: 20 min Total Time: 30 min Serves: 2

  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped tarragon leaves,
  • 1 tablespoon chopped parsley
  • Eight medium Portobello mushroom stemmed
  • Salt and pepper to taste
  • Olive oil for brushing
  1. Take a small bowl and mix butter with tarragon and parsley leaves.
  2. Season with salt and pepper and set it aside.
  3. Brush the Portobello mushrooms with olive oil and season with salt and pepper.
  4. Transfer the mushrooms to the grill pan and cook over moderate heat for about 8 minutes, until it turns tender and nicely charred.
  5. Add the butter mixture in the mushrooms and cook for 2 minutes, until the butter melts completely.
  6. Serve hot with sandwiches.

15. Mixed Mushroom Ragout

Prep Time: 20 min Cooking Time: 30 min Total Time: 50 min Serves: 4

  • ¼-cup vegetable oil
  • 1 pound of shiitake mushroom, stemmed and sliced
  • 1 pound mixed mushrooms, like cremini and oyster mushrooms
  • 1 medium onion, chopped, 2 cloves of garlic, minced
  • 1/4th cup of white wine
  • 1 cup of chopped tomatoes,
  • ½ cup of unsweetened coconut milk
  • 1-tablespoon Dijon mustard
  • 2 teaspoons of white miso
  • 1-tablespoon harissa
  • 1-tablespoon capers
  • ½-cup chicken stock
  • Salt and pepper to taste
  1. Take a large skillet and heat 2 tablespoons of oil.
  2. Add the shiitake mushrooms and season with salt and pepper.
  3. Cook over moderate heat, stirring until it turns brown.
  4. Transfer to a bowl and leave it.
  5. Heat 1 tablespoon of oil in a wok and add the mixed mushrooms.
  6. Cook on high heat for 5 minutes until the water evaporates.
  7. Add onion and the remaining oil. Season with salt, pepper, and cook for 5 minutes until the onions soften.
  8. Add the garlic, cover, and cook for another 2 minutes.
  9. Add the wine, tomatoes and simmer for another 4 minutes.
  10. Take a bowl and whisk milk, mustard, harissa and miso.
  11. Add to the mushroom mixture along with shiitake, capers and stock.
  12. Simmer on low heat and cook for 4 minutes, until it thickens.
  13. Season with salt and pepper and serve.

16. Miso-Glazed Tofu With Shiitakes And Asparagus

Prep Time: 24 h Overnight Cooking Time: 30 min Total Time: 24 h 30 min Serves: 3

  • 1 pound tofu, cubed
  • ½-cup blond miso paste
  • ½-cup brown sugar
  • 2 tablespoons canola oil
  • 1-pound shiitake mushroom caps
  • 1-pound asparagus
  • 1-cup sake
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Take a small bowl and whisk miso, brown sugar, and half-cup sake.
  3. Place the tofu cubes in the mixture and leave the marinade overnight.
  4. Place the marinated tofu on a foil lined baking sheet and pour 1 tablespoon of marinade.
  5. Transfer the remaining marinade to a small saucepan and heat on a low flame.
  6. Bake for 20 minutes until it is browned lightly.
  7. Preheat the broiler for a few minutes.
  8. In the meantime, heat some oil in a large saucepan and add asparagus, sake and cook for 2 minutes.
  9. Add mushrooms, salt and pepper, stirring until the asparagus turns crisp.
  10. Remove from heat.
  11. Place the tofu under the broiler and cook for another 2 minutes.
  12. Transfer the mushroom on a plate and top it with 1 piece glazed tofu. Drizzle the remaining glaze and serve.

17. Mushroom Risotto

Prep Time: 20 min Cooking Time: 20 min Total Time: 40 min Serves: 2

  • 1-tablespoon olive oil
  • 50 grams butter
  • 1 onion, chopped
  • 200 grams sliced mushrooms
  • ½-cup Arborio rice
  • ¼ cup white wine
  • 4 cups hot chicken stock
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon crushed parsley
  • Salt and pepper to taste
  1. Sauté onion and mushrooms in oil and add 25 grams butter until it turns soft.
  2. Stir in the rice and wine and cook until it turns transparent.
  3. Stir in the stock, cover and simmer for a few minutes.
  4. Add some more stock and repeat the process until the rice is cooked.
  5. Season with salt and pepper and remove from the heat.
  6. Stir in Parmesan, the remaining butter and serve.

18. Shahi Mushroom

Prep Time: 25 min Cooking Time: 30 min Total Time: 55 min Serves: 4

For mushrooms
  • 250 grams button mushroom
  • 2 tablespoons ghee, ½-tablespoon butter
  • Salt to taste
For the masala
  • 2 sticks of cinnamon
  • 1-tablespoon shahi jeera
  • ½-tablespoon jeera
  • 1-tablespoon pepper
  • 10 grams dry ginger
  • 1 piece brown cardamom
  • Javitri, a pinch
  • Pathar ke phool, a pinch
  • ½-tablespoon coriander seed
  • 3 cloves
  • 4 green cardamoms
  • Jaiphal, a pinch
For the gravy
  • 1-tablespoon ghee
  • 1 bay leaf
  • ½-teaspoon cumin seeds
  • 1-tablespoon ginger-garlic paste
  • 2-tablespoon onion puree
  • 3 green chilies, chopped
  • 1-teaspoon turmeric powder
  • 1-teaspoon cumin powder
  • 1-teaspoon coriander powder
  • 1-teaspoon red chili powder
  • Salt to taste
  • 250 grams tomato puree
  • Sugar, a pinch
  • 2-tablespoon cashew nut paste
  • 1 ½-tablespoon cream
  • ½ lime
  1. In a shallow pan, heat ghee and fry mushroom, butter and salt. Transfer it to a bowl and keep it aside.
  2. In another pan, take all the ingredients and grind in a processor. Leave the powder aside.
  3. In a pan, sauté ghee, cumin seeds, ginger-garlic paste, onion puree and bay leaf.
  4. Add the green chilies, red chili powder, coriander powder and salt. Add some water to de-glaze it.
  5. Then, add the tomato puree and sugar to balance the acidity.
  6. Add the cashew paste, ground masala, cream and lime.
  7. Add the shallow fried button mushrooms and simmer for a while until the gravy thickens.
  8. Serve hot.

19. Mushroom And Corn Rolls

Prep Time: 20 min Cooking Time: 60 min Total Time: 80 min Serves: 3

  • 1 cup chopped mushrooms
  • ½-cup corn kernels
  • 4 filo pastry sheets
  • 1-tablespoon oil
  • 1 garlic, minced
  • 1 teaspoon crushed peppercorn
  • 2 teaspoon butter for greasing
  • 2-tablespoon cream
  • 1 tablespoon processed cheese
  • 1 ½ teaspoon chopped parsley
  • Salt to taste
  1. Preheat the oven at 180 C.
  2. Grease a baking tray with butter and leave it aside.
  3. Heat oil in a nonstick pan and add garlic, salt, mushroom, corn kernels, crushed peppercorn and 1-teaspoon butter.
  4. Sauté for a few minutes and then add cream.
  5. Mix well and turn off the heat. Add cheese, fresh parsley and mix again. Leave it aside to cool.
  6. Brush melted butter on 1 baking sheet and place another one it.
  7. Brush it with melted butter and do the same for 4 more sheets.
  8. Press the arrangement and place the cooked mixture in the center.
  9. Fold both the sides and seal the edges with melted butter.
  10. Brush melted butter again and make three slits on top.
  11. Place it on the baking tray and bake for 20 minutes.
  12. Remove from the oven and serve immediately.

20. Portabella Mushroom Soup

Prep Time: 20 min Cooking Time: 30 min Total Time: 50 min Serves: 2

  • 4 tablespoons unsalted butter
  • 2 leeks, white and light green part only
  • 1 large onion, chopped
  • 3 large portabella mushrooms, chopped
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 cups of chicken broth
  • 1-teaspoon salt
  • 1-teaspoon sugar
  • Salt and pepper to taste
  • 1-cup heavy cream
  • ¼-cup fresh parsley
  1. Take a large saucepan and sauté the leeks and onions over medium heat, stirring constantly.
  2. Cook for 3 minutes, until the vegetables turn tender.
  3. Reduce the flame and add the mushrooms. Cook for another 10 minutes, stirring constantly.
  4. Then stir in the flour and cook for another 3 minutes.
  5. Add thyme, bay leaf, salt, pepper, sugar and chicken broth.
  6. Simmer for 10 minutes and leave it aside to cool.
  7. Puree the soup in a blender until smooth.
  8. Transfer it back to the saucepan and stir in the cream.
  9. Cook on low flame, but do not boil. Garnish with parsley and serve.

21. Crab Stuffed Mushrooms

Prep Time: 30 min Cooking Time: 30 min Total Time: 60 min Serves: 6

  • ¼-cup olive oil
  • 24 large white mushrooms
  • 12 ounces flaked crab meat
  • 1 medium onion, chopped
  • 1 teaspoon dried mustard
  • 1-cup parmesan cheese
  • 1-cup breadcrumbs
  • 2 teaspoon parsley, chopped
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic salt
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • ½ cup melted butter
  1. Grease a baking dish with olive oil or butter and place the scooped mushrooms on it.
  2. In a medium bowl, mix crabmeat with the chopped mushroom stems, onion, half-cup parmesan cheese, dry mustard, bread crumbs, parsley, garlic salt and red and black pepper.
  3. Mix well and stir in mayonnaise and egg.
  4. Scoop the filling in each mushroom.
  5. Melt the butter and drizzle over the mushrooms.
  6. Add the remaining parmesan cheese on the tip of each filled mushroom.
  7. Bake it for 25 minutes at 425 fahrenheit. Serve hot.

22. Baked Mushroom Chicken

Prep Time: 15 min Cooking Time: 30 min Total Time: 45 min Serves: 4

  • 4 large boneless chicken breasts
  • ¼-cup flour
  • 3 tablespoons butter
  • 1 cup mushrooms, sliced
  • ½-cup chicken broth
  • 1/3 cup mozzarella cheese
  • 1/3 cup parmesan cheese
  • ¼ cup green onion
  • Salt and pepper to taste
  1. Coat the chicken with flour and fry it in butter.
  2. Grease a baking pan and leave it aside.
  3. Take the same pan and sauté mushrooms until tender.
  4. Add broth, salt, pepper to the mushrooms, and cook until the liquid reduces by half.
  5. Spoon the mixture over the chicken and bake at 375 degrees for 15 minutes.
  6. Sprinkle cheese and green onions and bake for another 5 minutes.
  7. Serve hot with steamed rice.

23. Garlic Mushrooms

Prep Time: 10 min Cooking Time: 15 min Total Time: 25 min Serves: 4

  • ¼-cup olive oil
  • 500 grams mushrooms, thinly sliced
  • 3 garlic cloves, mashed
  • 60 ml of dry sherry
  • 1-tablespoon lime juice
  • ½-teaspoon chili flakes
  • One tablespoon chopped coriander
  1. Heat oil in a large frying pan and add mushrooms and garlic to it.
  2. Cook for 2 minutes and then add the sherry, lime juice and chili flakes.
  3. Season with salt, pepper, and cook until the mushrooms soften.
  4. Stir in the parsley and serve hot.

24. Mushroom, Red Wine And Thyme Ragù

Prep Time: 10 min Cooking Time: 30 min Total Time: 40 min Serves: 4

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 200 grams, flat mushroom, thickly sliced
  • 1 tablespoon tomato puree
  • 100m red wine
  • 100ml vegetable stock
  • A handful of thyme leaves
  1. Heat oil in a saucepan and add onion to it.
  2. Cook for 5 minutes until the onions soften.
  3. Stir in the mushrooms and cook for 5 minutes, until the mushrooms release the juice.
  4. Uncover and cook for a few minutes so that the water evaporates.
  5. Stir in red wine and cook till the water reduces by half.
  6. Throw in the thyme leaves and season with salt and pepper.
  7. Serve with steamed broccoli.

25. Minty Mushrooms

Prep Time: 15 min Cooking Time: 20 min Total Time: 35 min Serves: 4

  • 1-cup mint leaves, chopped
  • 400 grams mushrooms, stemmed
  • 12 cloves of garlic, mashed
  • 2 tablespoons oil
  • ½ teaspoon crushed black peppercorns
  • Salt to taste
  • Iceberg lettuce
  • 2 teaspoons lime juice
  1. Throw in garlic, mint leaves, 3-tablespoon oil into a blender and grind to a fine paste.
  2. Heat 1 tablespoon of oil in a non-stick pan and sauté mushrooms for a while.
  3. Add salt and crushed peppercorns and sauté again.
  4. Add the ground paste, lemon juice and mix well.
  5. Place the lettuce leaves on the plate and the mushroom over it. Serve hot.

So you see, you can cook mushrooms in different ways, and each one of these recipes will put nothing but a smile on your loved one’s face not to forget a sense of satisfaction on yours. So, try them out and let us know your which one is your favorite. Take care!

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Charushila Biswas

Charushila Biswas is a Senior Content Writer and an ISSA Certified Fitness Nutritionist. She is an alumni of VIT University, Vellore and has worked on transgenic wheat as a part of her Masters dissertation from NRCPB (IARI), New Delhi. After completing her Masters, she developed a passion for nutrition and fitness, which are closely related to human psychology. And that prompted her to author a review article in 2015. She has written over 200 articles on Fitness and Nutrition. In her leisure time, Charushila loves to cook and enjoys mobile photography.

15 Must-Try Mushroom Recipes

Let’s put a cap on the mushroom jokes (last one, we promise!) and get to why these fungi are actually health food all-stars. The umbrella-shaped veggies are a great source of potassium, which is vital for muscle health and recovery while also lowering blood pressure and decreasing the effects of a high-sodium meal. Plus, noshing on ‘shrooms may also help protect you from breast cancer. According to a study published in the International Journal of Cancer, consuming 10 grams or more decreased breast cancer risk by almost two-thirds! Now that’s impressive.

Still not sure how to incorporate more of these low-cal, fat-free fungi into your diet? Well, you can start by choosing Portobello from the grocery store when you can’t decide. This particular variety contains the highest vegetable source of inflammation-fighting vitamin D. And researchers at the University of Florida discovered that people who munched on just four ounces of cooked mushrooms every day for four weeks showed increased immunity. Is it any wonder why ancient Egyptians believed snacking on the stuff is the key to a long life? So, go ahead and take a peek at our list of mouthwatering mushroom recipes to help you turn back the clock—and for more ways to eat your way to a better you, check out these 18 Health Foods with Big Beauty Benefits!

1

Baked Garlic Mushroom Chicken

Serves: 5

To put an end to the shenanigans involved with planning a weeknight dinner, grab garlic, ghee, mushrooms, and some aromatic spices to add to some hearty chicken thighs. This delectable dish is a healthy alternative to slathering your poultry with condensed cream of mushroom soup. Even better? It can be made in about a half hour! You’re welcome.

RELATED: 36 Best And Worst Canned Soups

Get the recipe from Against All Grain.

2

Quinoa Pilaf With Mushrooms & Caramelized Onions

Serves: 5

Nutty quinoa complements the sweet smoothness of caramelized onions in this pick. Umami-packed sautéed mushrooms lend the dish a deeper flavor profile, which is why we love munching on this quinoa bowl for lunch or pairing it with a lean protein for dinner.

Get the recipe from Eat. Drink. Love.

3

Mushroom Lentil Swedish Meat Balls

Serves: 5

Coin Meatless Tuesdays and Wednesdays with this delish vegan meal. Unlike the usual beefy meatballs, this pick is packed with a wholesome balance of healthy fats, fiber, and protein, all thanks to the cremini mushrooms, lentils, and chia seeds. Plus, it’s just as versatile as your regular ol’ meatball, so feel free to lay it on a bed of zoodles or whole-grain spaghetti. Yum!

Get the recipe from The Organic Dietician.

4

Mushroom & White Truffle Mac And Cheese

Serves: 8

Right when you thought your favorite cheat meal couldn’t get any better, mac and cheese is transformed with some seriously sophisticated flavors. This cheesy classic benefits from an umami-packed makeover with drizzles of white truffle oil and a hefty dousing of Parmesan. Since this is one of the more indulgent of our shroom-tastic picks, sit down to only about a half-cup of the stuff.

Get the recipe from The Almond Eater.

5

Cream of Mushroom Soup

Serves: 6

This list wouldn’t be complete without a dreamy cream of mushroom soup. Since this broth is notoriously fat-laden, we lightened it up by subbing in olive oil for the butter and only using ¾ cup of cashews. And for only 171 calories and a decent 5.4 grams of protein, we’re digging this dish for dinner tonight.

Get the recipe from Against All Grain.

6

Snow Pea & Mushroom Tacos With Mango Salsa

Serves: 8

To satisfy your Tex-Mex cravings, opt for whipping up some of these veggie-filled tacos topped with a refreshing mango salsa. The black beans and bountiful veggies lend these tacos an impressive 13 grams of fiber and about 16 grams of protein. No matter how wholesome the fast-casual chain claims to be, you won’t find button mushrooms and snow peas at Chipotle—so get your D.I.Y. on in your kitchen tonight!

Get the recipe from Food, Fitness, Fresh Air.

7

Easy Stuffed Mushrooms with Andouille

Serves: 12

Thanksgiving isn’t complete without a stuffed mushroom appetizer to pregame the bird with. Spice up your starter by adding savory sausage and white cheddar to the mix and then baking the caps for 10-12 minutes until they’re browned and tender. After that, you’re ready to gobble ’em up! To see how these loaded ‘shrooms stack up against other Turkey Day favorites, check out Every Classic Thanksgiving Dish—Ranked!.

Get the recipe from Lemons For Lulu.

8

Roasted Portobello Mushroom Veggie Sandwich

Serves: 8

Swap out toxic deli meats for meaty Portobellos in this hearty ‘wich with zucchini and creamy Muenster cheese stacked between artichoke spread-slathered toast. Balsamic vinegar and Dijon-roasted veggies are the star of this sammy and provide a fair amount of fiber.

Get the recipe from Neighborhood Food.

9

Skinnier Lasagna Roll Ups With Mushrooms & Spinach

Serves: 9

Nothing beats forking through the decadent layers of savory sauce and melted cheese in lasagna, but just a few bites of the all that gooey goodness can derail your diet. That’s why we’re totally digging this lower-calorie mushroom and spinach rendition that’s packed with skin-healing vitamin A and immunity-boosting vitamin C. For less than 400 calories, you can have your lasagna and eat it, too.

Get the recipe from Food, Folks, And Fun.

10

Curried Kale With Portobello Mushrooms

Serves: 4

Nutrition: 117 calories, 3.8 g fat (0.5 g saturated), 345 mg sodium,18.9 g carbs, 3.1 g fiber, 4 g sugar, 4.3 g protein

What better way to fill up on superfoods than a hearty bowl of curry-rubbed kale and chewy Portobello mushrooms? This dish boasts a superb nutritional profile, as it’s teeming with anemia-fighting iron, metabolism-regulating manganese, and vitamins A, B6, and C.

Get the recipe from Food, Fitness, Fresh Air.

11

Easy No-Stir Mushroom Risotto

Serves: 8

Forgo endlessly stirring risotto and cook up this pick that will save you from extra time spent over the stovetop. Requiring minimal muscle power and a whole lot of herbs like rosemary and thyme, this recipe calls for shiitake and oyster mushrooms—deeming it a must-try. Spare an hour of your day to achieve this velvety risotto bursting with unforgettable flavor. And speaking of starchy meals, find out How To Lose Weight With Resistant Starch.

Get the recipe from A Beautiful Plate.

12

Mushroom & Avocado Breakfast Burrito

Serves: 6

Start your day with a punch of protein and fiber by wrapping up fillings like mushrooms, black beans, and spiced tofu in a whole-wheat tortilla. Not only will this render a super satisfying breakfast (I mean, who doesn’t love burritos in the AM?), but it’ll also ward off those pesky mid-afternoon hunger pangs.

Get the recipe from Begin With Nutrition.

13

Champagne Shrimp & Mushrooms

Serves: 4

Nutrition: 225 calories, 9 g fat (1.6 g saturated), 286 mg sodium, 3.8 g carbs, 0.6 g sugar, 26.6 g protein

For a quick and buzz-worthy (literally) dinner, sauté mushrooms, onions, and shrimp in some bubbly. This delish dish ready in about 20 minutes; so, whether your favorite TV show’s season finale is about to air or your dinner guests arrived early, you’ll have this served in no time. Like the idea of cooking with booze? Check out these 8 Tips For Cooking With Beer.

Get the recipe from Life As A Strawberry.

14

VEGETABLE KABOBS

Serves: 6

Nutrition: 95 calories, 7.2 g fat (1 g saturated), 7.5 g carbs, 1.9 g fiber, 3.8 g sugar, 2 g protein

Technically a vegetable recipe in which mushrooms get a starring role, these kabobs are a great way to add some seriously savory flavor to your skewers. Even if it isn’t grilling season, you can still string them onto their sticks and throw ’em in your oven; they’re great for parties, too!

Get the recipe from Damn Delicious.*

15

Hearty Detox Salad

Serves: 4

Nutrition: 382 calories, 16.1 g fat (2.1 g saturated fat), 391 mg sodium, 50 g carbs, 10.1 g fiber, 3.7 g sugar, 12.3 g protein

Yes, this has been dubbed a salad, despite that the star of this plate is clearly the plump Portobello. With 10 grams of fiber, this kale-spiked dish will help keep your body cleansed of those dirty toxins that slip into our food every now and then. For more salad recipes, check out these 30 Salad Recipes for Weight Loss!

Get the recipe from Blissful Basil.

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Mushroom-Vegetable Burger

8 oz. mixed mushrooms, sliced

2 tsp. olive oil

3 tsp. kosher salt, divided

8 oz. cooked barley

3 oz. cooked red lentils

3 oz. roasted beets

1.5 oz. chickpea flour

3 oz. coconut oil, chilled

1 tbsp. vegetable oil

Preheat oven to 425 degrees. Toss mushrooms in olive oil and 1 teaspoon salt. Spread mushrooms in a single layer on a metal sheet pan and roast in oven for 15 minutes. Remove from oven and cool.?? In a food processor pulse, mushrooms into a fine dice.??Pass cooked barley, cooked red lentils, and roasted beets through grinder attachment of a standing mixer. Gently combine mushrooms with barley, lentils, beets, and chickpea flour. Coarsely grate coconut oil into the mix and gently fold together. Form into six 4-ounce patties. Refrigerate patties for 15 minutes. Heat cast-iron skillet over high heat and add the vegetable oil. Season patties evenly with 2 teaspoons of salt. Add patties to skillet. (Note: Patties are delicate, so be careful when laying into pan. Press the patties firmly with a spatula and cook for 3 minutes until crisp on one side. Carefully turn patties over and press once with a spatula. Cook for 2 minutes. Add slice of American cheese or sharp Cheddar on top. As cheese begins to melt, place on top of your favorite toasted bun.?? Serve with whole-grain mustard and shaved red onion.

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Asian Lettuce Wraps

8 oz. fresh mushrooms

1 onion, chopped

4 cloves garlic

1 tbsp. minced ginger

1/2 lb. lean ground beef

1 tbsp. canola oil

1 packet Mushroom Seasoning Blend

1 red pepper, finely chopped

2 tbsp. hoisin sauce

1 tbsp. soy sauce

1 tbsp. rice wine vinegar

1 head Boston lettuce

1/2 cup shredded carrot

1/4 cup chopped cashews (optional)

Place mushrooms, onion, garlic, and ginger in food processor fitted with metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined. Heat oil in large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Which of these would you try? Do you like mushrooms?

Healthy recipes with mushrooms

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