Low-Calorie Mushroom Recipes

Find healthy, delicious low-calorie mushroom recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Caprese Stuffed Portobello Mushrooms

Rating: Unrated
5
We've taken the key ingredients of the popular caprese salad--tomatoes, fresh mozzarella and basil--and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.
By Carolyn Casner

Zucchini & Mushroom Saute

Rating: Unrated
3
Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.
By EatingWell Test Kitchen

Roasted Portobello Caps

Rating: Unrated
5
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
By EatingWell Test Kitchen

Broccoli with Balsamic Mushrooms

Rating: Unrated
1
Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.
By Stacy Fraser

Spinach & Tuna Noodle Casserole

Rating: Unrated
2
Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe. Serve with steamed green beans.
By Breana Killeen

Greek Stuffed Portobello Mushrooms

Rating: Unrated
1
A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.
By Carolyn Casner

Red Wine Braised Mushroom Sauce

Rating: Unrated
1
Simple sautéed mushrooms are made sumptuous with the addition of red wine and rich mushroom or beef broth in this easy mushroom sauce recipe. Serve with steak or stir in a little sour cream and serve over egg noodles for a meat-free mushroom Stroganoff.
By EatingWell Test Kitchen

Roasted Asparagus, Mushrooms & Prosciutto

Rating: Unrated
2
A quick roast in the oven and this trio melds together to become the perfect vegetable side dish recipe for chicken or steak. Or toss the warm roasted asparagus and mushrooms with baby spinach and a little more oil and vinegar to turn it into a quick salad recipe.
By EatingWell Test Kitchen

Sautéed Mushroom Salad

Rating: Unrated
1
Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
By EatingWell Test Kitchen

Layered Mashed Potato & Mushroom Casserole

Rating: Unrated
3
Fancy up regular mashed potatoes with a layer of mushroom duxelle--a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.
By EatingWell Test Kitchen

Garlic-Rosemary Mushrooms

Rating: Unrated
1
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.
By EatingWell Test Kitchen

Skillet Tuna Noodle Casserole

Rating: Unrated
14
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).
By EatingWell Test Kitchen

Inspiration and Ideas

Asparagus and Wild Mushrooms

Asparagus and Wild Mushrooms

White wine and fresh tarragon bring this side dish to life.
Umami Paste

Umami Paste

Rating: Unrated
1
A quartet of ingredients--tomato paste, liquid aminos, dried mushrooms and nutritional yeast--makes this umami paste super-savory. Mix it into mayo for sandwiches, toss it with pasta, or try it in Umami Veggie Burgers (see Associated Recipes).
Chicken, Mushroom & Wild Rice Casserole

Chicken, Mushroom & Wild Rice Casserole

Rating: Unrated
14
Spinach & Goat Cheese Chicken Tortilla Casserole

Spinach & Goat Cheese Chicken Tortilla Casserole

Rating: Unrated
10
Winter Salad with Toasted Walnuts

Winter Salad with Toasted Walnuts

Wild Mushroom & Barley Risotto

Wild Mushroom & Barley Risotto

Rating: Unrated
5

Marinara Meat Sauce Topped Baked Potato

Rating: Unrated
1

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

All Low-Calorie Mushroom Recipes

Loaded Garden Salad

Rating: Unrated
1
This veggie-rich garden salad recipe--with pepper, avocado, tomatoes and mushrooms--is tossed with a lightened-up herb ranch dressing. It's great with pizza or as a light side salad.
By Hilary Meyer

Green Beans with Creamy Mushroom Sauce

A much healthier take on the old-fashioned green bean casserole, this version thankfully skips the canned soup and fried onions! Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chèvre.
By Diabetic Living Magazine

Roasted Mushroom Medley

Mushroom lovers, beware! This savory mushroom side dish is hard to resist. Mixing mushroom varieties here is key--try cremini, stemmed shiitake, button, and porcini mushrooms.
By Diabetic Living Magazine

Slow-Cooker Umami Mushrooms

In addition to being a great stand-alone side, these slow-cooker mushrooms are also excellent tossed in a salad or stir-fry. Be sure to buy whole cremini mushrooms so they will retain their texture and not turn mushy during the long cook time. If you don't want to wait for the mushroom mixture to concentrate during the 1 hour and 30 minutes of cooking it uncovered, then cook it, uncovered, just long enough for the mushrooms to brown. Then drain the liquid and bring it to a boil in a saucepan. Once the liquid has thickened, stir in the mushrooms and vinegar and sprinkle with the scallions.
By Cooking Light

Vegetarian Collard Greens with Shiitake Mushrooms

Collards are related to cabbage and have sturdy, thick leaves that hold up well to cooking. They pair well with strong flavors such as garlic, cayenne, and ham or bacon. This vegetarian take on traditional collard greens gets a boost of savory flavor from shiitake mushrooms.
By Andrea Kirkland M.S., RD

Tabbouleh with Grilled Vegetables

Rating: Unrated
1
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.
By Beth-Ann Bove

Vegetable Medley

Roasted vegetables are a popular choice because they are so easy to prepare. In this recipe, eggplant, mushrooms, sweet pepper and red onion are drizzled in a simple sage vinaigrette and roasted until tender.
By Diabetic Living Magazine

Wild Mushroom & Polenta Casserole

Rating: Unrated
1
In this vegetarian polenta casserole recipe, the choice of cheese is as important as which wild mushroom you use. Morel or hen of the woods (maitake) mushrooms give a more “meaty” experience, while chanterelle or cremini mushrooms will have a milder flavor. The polenta recipe calls for rich, nutty Taleggio or fontina cheese, but you can also use a good-quality washed rind cheese like Brie or Gouda.
By Cathy Whims

Creamed Asparagus and Mushrooms

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.
By Diabetic Living Magazine

Sauteed Mushrooms with Caramelized Shallots

This recipe for sautéed mushrooms with caramelized shallots is one of those dishes that will haunt you. You might want to add a splash of excellent vinegar or some freshly grated lemon zest, but neither is necessary. Though a side of mushrooms may not be traditional, you'll be amazed at how well they go with everything on the Thanksgiving menu.
By EatingWell Test Kitchen

Porcini Eggplant

This delicious vegetable side dish is bursting with grape tomatoes, porcini mushrooms, and creamy roasted eggplant chunks. Topped with a thyme-balsamic sauce, it would make a filling vegetarian main dish served over rice or couscous.
By Diabetic Living Magazine

Slow-Cooker Green Bean Casserole with Crispy Onions

Rating: Unrated
1
Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup, beans and onions. Plus, the slow cooker saves you time cooking at the stove. Make sure to use fresh green beans, as frozen green beans will become mushy.
By Carolyn Casner

Corn with Bacon & Mushrooms

Rating: Unrated
1
This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast.
By EatingWell Test Kitchen

Sautéed Green Beans with Tomatoes, Mushrooms & Garlic

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.
By Betsy Andrews

Wild Rice with Shiitakes & Toasted Almonds

Rating: Unrated
3
Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.
By Victoria Abbott Riccardi

Sesame Roasted Mushrooms & Scallions

Rating: Unrated
1
Roasting brings out the natural sweetness of mushrooms. Here they are paired with full-flavored sesame oil, ginger, garlic and scallions. Using a variety of mixed mushrooms makes this dish special (and delicious). Serve with Ginger-Steamed Fish with Troy's Hana-Style Sauce and rice noodles.
By EatingWell Test Kitchen

Fish & Mushroom Casserole with Crispy Phyllo

Rating: Unrated
1
This fish and mushroom casserole recipe features a crispy phyllo topping on a hearty stew full of mushrooms and chunks of cod swimming in a rich sherry sauce. Other firm white fish work too--use whatever looks best at the seafood counter.
By Carolyn Malcoun

Hearty Kale Salad

Rating: Unrated
3
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
By EatingWell Test Kitchen

Madeira-Roasted Mushrooms & Shallots

Madeira, a fortified wine from the Portuguese island of the same name, has a sweet, mellow flavor somewhat like sherry (which can be used as a substitute here). Serve this healthy vegetable side dish with steak or chicken or add it to a salad or grain bowl.
By Carolyn Malcoun

Multi-Grain Mushroom Pilaf

Rating: Unrated
1
Nutty-tasting grains, such as wild rice, barley and wheat berries, make this simple side-dish pilaf so much more than the sum of its parts. Since the wild rice cooks faster than wheat berries and hulled barley, presoak the longer-cooking grains to make the cooking times compatible. If you would like to add fresh mushrooms, quickly sauté them and stir them into the cooked pilaf. Or try this flavor variation: Omit dill and substitute 1 teaspoon lemon zest for lemon juice. Stir in 1/2 cup grated Parmesan cheese just before serving.
By Patsy Jamieson

Red Wine Braised Roots

Rating: Unrated
1
Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy alongside roast chicken or turkey. If you're serving it as an entree, be sure to have plenty of whole-grain bread to soak up the sauce.
By Carolyn Malcoun

Rigatoni & Spicy Sausage Casserole

Rating: Unrated
2
Mushrooms have the perfect meaty texture to complement a modest amount of spicy Italian sausage in this baked rigatoni that has less than one-quarter the fat of the original. Whole-wheat pasta rather than white pasta makes our version a fiber powerhouse with 7 grams per serving. This delicious and cheesy pasta casserole freezes well so you might want to make an extra to have on hand for a ready-to-heat-and-eat meal.
By Kathleen Desmond Stang

Green Bean Casserole Salad

Rating: Unrated
1
Trying to lighten up your green bean casserole? Try this quick and easy salad version, which combines fried shallots, croutons, mushrooms, green beans, and chopped chard leaves for a lighter take on a holiday classic.
By Lauren Grant

Barley Pilaf with Mushrooms, Red Peppers & Spinach

Rating: Unrated
4
Flecks of sweet red pepper and spinach add festive flair to the classic mushroom and barley combo. You can use either convenient quick-cooking barley or pearl barley, but note that the amount of liquid and the cooking times will vary.
By EatingWell Test Kitchen
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