As the Winter holidays approach, we thought you might enjoy a few heart-healthy recipes that incorporate earthy, funky mushrooms which are in peak season right now!
There are so many varieties to choose from — portobello, cremini, chanterelles and shiitake, and mushrooms are hearty vegetables that many vegetarians substitute for meat in dishes. Each of these five recipes — all under 400 calories — makes the most of the season’s star fungi, with four being vegetarian.
This recipe comes together in less than 25 minutes. It’s adaptable to your pantry — if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, swap in basil, oregano or thyme. Recipe makes 4 servings.
Nutrition (per serving): Calories: 339; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 65mg; Sodium: 532mg; Carbohydrate: 27g; Dietary Fiber: 1g; Sugar: 1g; Protein 29g
With less than 350 calories and bursting with flavor thanks to fresh herbs, hazelnuts and champagne vinegar, this panzanella makes a satisfying side dish or light dinner. Recipe makes 3 servings.
Nutrition (per serving): Calories: 336; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 240mg; Carbohydrate: 37g; Dietary Fiber: 4g; Sugar: 8g; Protein: 6g
Ideal for a festive brunch or easy dinner party, this dish is ready in less than 30 minutes. The mushroom sauce tempers the rich fontal cheese with melt-in-your-mouth polenta. If you can’t find fontal or fontina cheese, use provolone, gruyere or gouda. Recipe makes 4 servings at 1 gratin each.
Nutrition (per serving): Calories: 374; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 43mg; Sodium: 518mg; Carbohydrate: 37g; Dietary Fiber: 4g; Sugar: 9g; Protein 17g
Marinating the portobello mushrooms in this dish adds a bright balsamic-ginger flavor. Serve on a bun for a complete meat-free meal or as a hearty side. Recipe makes 4 servings at 1 mushroom each.
Nutrition (per serving): Calories: 373; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 13g; Cholesterol: 0mg; Sodium: 544mg; Carbohydrate: 29g; Dietary Fiber: 12g; Sugar: 9g; Protein: 18g
Give beef the night off by swapping it for shiitake, baby portabella and cremini mushrooms in this vegetarian take on stroganoff. Served with a creamy sauce over egg noodles, it’s the perfect dish for a chilly fall day. Recipe makes 4 servings at 1 1/2 cups each.
Nutrition (per serving): Calories: 391; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 19mg; Sodium: 341mg; Carbohydrate: 66g; Dietary Fiber: 4g; Sugar: 12g; Protein: 15g