Dietitian’s Corner – Mushrooms!

Apart from being sooo good for you, you can also use mushrooms to make light and delicious meals for those days after the holiday eating season. Check these mushroom recipes out:


Mushroom Pizzas


4 sm portobello mushroom caps (8 oz total)
1½ Tbsp marinara sauce
4 Tbsp shredded part-skim mozzarella
4 tsp basil pesto


PUT mushroom caps gill side down on baking sheet and roast in a 425°F oven 20 minutes.
FLIP over and fill each cap with marinara sauce and a generous 1 Tbsp mozzarella. Bake until cheese is melted and mushrooms are tender, about 2 minutes.
TOP each with a dollop of basil pesto.

NUTRITION (per serving) 71 cal, 4 g pro, 5 g carb, 1 g fiber, 4 g fat, 1.5 g sat fat, 150 mg sodium


 mushroom-toast-600x600compass3058680Mushrooms On Toast


1 Tbsp oil
½ lb sliced mushrooms
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
2 tsp minced garlic
12 baguette toasts


HEAT oil in medium nonstick skillet over medium-high heat.
ADD mushrooms, thyme, and rosemary. Sauté until softened, about 3 minutes. Stir in garlic and cook 1 minute.
SPOON onto 12 baguette toasts. Garnish with fresh thyme.

NUTRITION (per serving) 107 cal, 4 g pro, 14 g carb, 2 g fiber, 5 g fat, 0.5 g sat fat, 162 mg sodium