Healthy Eating

Fresh Take On Mushrooms

Fungi that have been exposed to ultraviolet light provide the daily allowance of vitamin D in a single serving.

Fresh Take On Mushrooms
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Prep 10 min. Cook 15 min.
Serves 8

1 tablespoon extra virgin
olive oil
2 cloves garlic, minced
1∕4 cup finely diced shallot
2 cups coarsely chopped
oyster caps
2 cups coarsely chopped
portobello caps
2 cups coarsely chopped
cremini mushrooms
1∕2 teaspoon sea salt
1∕4 teaspoon black pepper
2 tablespoons freshly
squeezed lemon juice
1∕4 cup finely chopped
fresh flat-leaf parsley
1∕4 cup finely chopped
fresh basil
8 slices crusty bread
1 clove garlic
1∕4 cup shaved Parmesan
1. Place olive oil, garlic and
shallots in a large
nonstick skillet and cook
for 2 minutes over
medium heat.
2. Add mushrooms, salt
and pepper and cook for
6 minutes, stirring
3. Add lemon juice and
fresh herbs and cook for
another 2 to 4 minutes,
until liquid evaporates and
mushrooms are tender.
4. Toast bread slices until
golden brown and rub one
side with garlic clove.
5. Top with equal parts
mushroom mixture and
Parmesan. Serve hot or at
room temperature.
Per serving: 120 calories,
3 g fat (.75 g saturated fat),
5.5 g protein, 19 g
carbohydrate, 1.7 g fiber,
355 mg sodium