Low-Calorie Mushroom Recipes

Break out of your pasta routine by subbing in a baked potato in this simple and satisfying dinner for one.

This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. “In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils--so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together,” she says. Madison suggested using a mix of lettuces that balance each other here--a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

This vegan ramen broth gets its depth from seaweed, mushrooms and charred onion, garlic and ginger.

Dashi gives this vegetable rice recipe its savory depth. Rinsing the rice may seem like an extraneous step but it removes some of the surface starch for fluffier rice. And soaking the rice in seasoned dashi before cooking infuses the dish with more flavor.

The wide variety of veggies in this tempura recipe provides vitamins, minerals, and health-promoting plant compounds. The mustard in the dipping sauce contains curcumin, a compound that makes mustard yellow and exhibits anticancer and anti-inflammatory properties.

This quick marinated mushroom recipe is undeniably easy and impressively flavorful.

This versatile and easy side dish is a tasty way to showcase green beans. We boil the beans briefly before sautéing for perfectly crisp-tender vegetables that don't get mushy.

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

This vegetable side dish combines mushrooms with crisp-tender asparagus. The cooked vegetables are topped with a creamy sauce made from sherry and reduced-fat cream cheese and further flavored with Parmesan and fresh thyme.

Put a vegetarian spin on this classic Italian dish. Thin slices of beet, glossy with olive oil, make this salad look like beef carpaccio, especially if you use red beets.

This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast.

Raw asparagus and mâche give this salad a crisp bite and a spring vibe. Along those lines, chef Vitaly Paley, of Paley's Place in Portland, Oregon, sometimes swaps thinly sliced raw artichoke hearts for the asparagus to deliver a similar mild, fresh crunch.

Braised greens are one of the easiest and most nutritious side dishes ever. And when you top them with crispy fried mushrooms, they're downright irresistible. Salting the mushrooms helps pull out their water, so they'll fry up crispy. When it's time to get dinner on the table, give them a quick reheat and they're good as new.

Salty Kalamata olives and prosciutto add a hit of flavor to the sautéed mushrooms and leeks that top these toasts. Gooey mozzarella holds it all together.

Grilling corn concentrates its sweetness and gives it a nice smoky flavor, which pairs wonderfully with the compound butter's triple punch of umami from mushrooms, miso and Parmesan. Read more about this recipe here.