Garlic-Rosemary Mushrooms

January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (33 votes)

These simple sautéed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyère, fontina or Swiss cheese.

"I made the recipe just as it is, it was very good, it's something even my meat only husband ate and enjoyed. "
Garlic-Rosemary Mushrooms

Makes: 4 servings, about 3/4 cup each

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  • 1 ounce bacon, (about 11/2 slices), chopped
  • 1 1/2 pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
  • 2 medium cloves garlic, finely chopped
  • 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1/4 cup dry white wine


  1. Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.


Per serving: 95 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 1 g fiber; 316 mg sodium; 795 mg potassium.

Nutrition Bonus: Potassium (23% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

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