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.
Source: EatingWell Magazine, January/February 2007
Serving Size: about 3/4 cup
75 calories; protein 5g; carbohydrates 10.3g; dietary fiber 2.7g; sugars 3.6g; fat 1.5g; saturated fat 0.3g; cholesterol 2.6mg; vitamin a iu 9.1IU; vitamin c 0.5mg; folate 32.2mcg; calcium 22.1mg; iron 0.8mg; magnesium 27.4mg; potassium 660.5mg; sodium 199.2mg; thiamin 0.1mg.
1 vegetable, 1 fat