10 Delicious Low-Calorie Mushroom Recipes to Try Today

Mushrooms are not just tasty; they’re also low in calories and packed with nutrients, making them a fantastic ingredient for healthy meals. If you’re looking to whip up some delicious dishes without packing on the pounds, these low-calorie mushroom recipes will hit the spot. They’re simple, satisfying, and perfect for any meal of the day!

Mushroom Cauliflower Rice Stir-Fry

This Mushroom Cauliflower Rice Stir-Fry is a delightful way to enjoy a low-calorie meal without sacrificing flavor. The combination of earthy mushrooms, colorful vegetables, and cauliflower rice creates a satisfying dish that’s both nutritious and easy to whip up.

The flavors blend beautifully, offering a savory and slightly crunchy texture that makes each bite enjoyable. Plus, it’s a straightforward recipe that can be prepared in under 30 minutes, making it perfect for a quick weeknight dinner.

Ingredients

• 2 cups cauliflower rice
• 1 cup sliced mushrooms
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Heat the sesame oil in a large skillet over medium heat. Add the onions and garlic, sautéing until fragrant.
2. Stir in the sliced mushrooms and cook until they start to soften.
3. Add the broccoli and bell peppers to the skillet, cooking for about 5 minutes until they’re tender-crisp.
4. Incorporate the cauliflower rice and soy sauce, mixing well to combine all the ingredients. Cook for another 3-5 minutes.
5. Season with salt and pepper to taste, then garnish with sesame seeds before serving.

Stuffed Portobello Caps with Spinach

Stuffed Portobello caps filled with spinach are a delicious and healthy option that packs flavor without the calories. The earthy taste of the mushrooms pairs beautifully with the vibrant spinach, creating a satisfying dish that’s easy to whip up. Whether you’re looking for a quick weeknight meal or a delightful appetizer for a gathering, this recipe is perfect!

Not only are these stuffed mushrooms low in calories, but they’re also simple to prepare. You’ll love how quickly they come together, making them a go-to recipe for mushroom lovers and health-conscious eaters alike. With just a handful of ingredients, you can enjoy a gourmet meal right at home.

Ingredients

• 4 large Portobello mushrooms
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (like parsley or thyme) for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the Portobello mushrooms and remove the stems. Place them on a baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
4. Add the spinach to the skillet and sauté until wilted. Season with salt and pepper.
5. Remove from heat and mix in the crumbled feta cheese.
6. Stuff each Portobello cap with the spinach mixture, pressing down slightly.
7. Bake in the oven for about 15-20 minutes, or until the mushrooms are tender and the tops are golden.
8. Garnish with fresh herbs before serving. Enjoy your low-calorie stuffed Portobello caps!

Balsamic Glazed Mushrooms

Balsamic glazed mushrooms are a fantastic low-calorie dish that’s packed with flavor. The rich, tangy taste of balsamic vinegar complements the earthy flavor of mushrooms perfectly. This recipe is simple and quick, making it an ideal side dish or appetizer for any meal.

With just a handful of ingredients, you can whip up this delicious dish in no time. The mushrooms are sautéed until tender and then drizzled with a sweet balsamic glaze, creating a delightful balance of flavors. If you’re looking for mushroom recipes low calorie, this one is sure to impress!

Ingredients

• 1 pound of mushrooms, cleaned and stems trimmed
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
• Fresh rosemary for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
3. In a small bowl, mix the balsamic vinegar and honey (or maple syrup). Pour this mixture over the mushrooms and stir to coat them evenly.
4. Cook for another 2-3 minutes, allowing the glaze to thicken slightly.
5. Season with salt and pepper, and remove from heat.
6. Garnish with fresh rosemary before serving.

Garlic Herb Sautéed Mushrooms

Garlic herb sautéed mushrooms are a delicious and healthy side dish that packs a punch of flavor without the extra calories. The earthy taste of mushrooms pairs beautifully with fragrant garlic and fresh herbs, creating a simple dish that feels gourmet. Whether you’re serving them alongside a main course or tossing them into a salad, these mushrooms are sure to impress.

This recipe comes together in no time, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. With just a few ingredients and some quick steps, you can create a dish that’s both satisfying and low in calories. Enjoy the savory richness of mushrooms with this easy recipe!

Ingredients

• 1 pound mushrooms (such as cremini or button), cleaned and sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally.
2. Add the minced garlic, thyme, salt, and pepper. Sauté for another 2-3 minutes, until the mushrooms are tender and the garlic is fragrant.
3. Remove from heat and stir in the fresh parsley. Serve warm as a side dish or on top of your favorite salad.

Mushroom Quinoa Salad

This Mushroom Quinoa Salad is a delightful blend of fresh vegetables and hearty quinoa, making it a perfect low-calorie meal. It’s light yet satisfying, with earthy mushrooms adding depth to the dish. If you’re looking for something simple to whip up, this recipe is a great choice.

The combination of crisp veggies, tender quinoa, and savory mushrooms makes every bite a burst of flavor. Plus, it’s flexible—feel free to toss in any seasonal vegetables you have on hand. Enjoy it as a refreshing lunch or a side at dinner!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 2 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork and let cool.
2. Sauté the Mushrooms: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté until soft and browned, about 5-7 minutes.
3. Mix the Salad: In a large bowl, combine the cooled quinoa, sautéed mushrooms, cherry tomatoes, cucumber, bell pepper, and mixed greens.
4. Dress the Salad: In a small bowl, whisk together remaining olive oil, lemon juice, salt, and pepper. Pour dressing over the salad and toss gently to combine.
5. Serve: Enjoy your Mushroom Quinoa Salad immediately or let it chill in the fridge for a more refreshing taste.

Creamy Mushroom Soup with Almond Milk

This creamy mushroom soup is a delightful blend of flavors, perfect for a cozy meal. The use of almond milk keeps it light, making it a fantastic low-calorie option. You’ll love the rich, earthy taste of the mushrooms paired with the creamy texture that makes this soup so comforting.

Not only is this soup easy to prepare, but it also highlights how simple ingredients can create a delicious dish. It’s a great way to enjoy mushroom recipes low calorie without sacrificing flavor. Plus, it’s a wonderful dish to share with family and friends!

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups almond milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant.
2. Add the sliced mushrooms to the pot and cook until they are browned and tender, about 5-7 minutes.
3. Pour in the vegetable broth and almond milk. Stir in the dried thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
5. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Serve hot, garnished with fresh parsley.

Mushroom and Lentil Shepherd’s Pie

This Mushroom and Lentil Shepherd’s Pie is a comforting, low-calorie twist on a classic dish. With a rich filling of mushrooms and lentils, it’s packed with flavor while keeping the calories in check. The creamy mashed potato topping adds a delightful texture, making it a satisfying meal.

Simple to make, this recipe is perfect for any night of the week. Just prepare the mushroom and lentil filling, layer it in a dish, and top with fluffy mashed potatoes. It’s a dish that everyone will love, whether you’re looking for healthy mushroom recipes or just a cozy dinner!

Ingredients

• 2 cups cooked lentils
• 1 cup mushrooms, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon thyme
• 2 cups mashed potatoes
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until translucent. Add the mushrooms and cook until tender.
3. Stir in the cooked lentils, vegetable broth, soy sauce, thyme, and season with salt and pepper. Let it simmer for about 10 minutes.
4. Transfer the lentil mixture to a baking dish. Spread the mashed potatoes over the top, smoothing it out.
5. Bake for 25-30 minutes until the potatoes are slightly golden. Serve warm and enjoy your healthy mushroom recipes low calorie!

Mushroom Tacos with Avocado Salsa

Mushroom tacos with avocado salsa are a delightful way to enjoy a low-calorie meal without sacrificing flavor. The earthy taste of the mushrooms pairs perfectly with the creamy avocado salsa, creating a satisfying dish that’s simple to whip up any day of the week.

This recipe is not just tasty but also quick and easy. Perfect for busy nights or a casual get-together, these tacos offer a fresh and zesty twist that everyone will love!

Ingredients

• 8 small corn tortillas
• 2 cups mushrooms, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, diced
• 1 tomato, diced
• 1 lime, juiced
• Fresh cilantro, chopped

Instructions

1. Heat olive oil in a skillet over medium heat. Add sliced mushrooms, cumin, salt, and pepper. Cook for about 5-7 minutes until mushrooms are tender.
2. In a bowl, mix diced avocado, tomato, lime juice, and chopped cilantro. Stir gently to combine.
3. Warm the corn tortillas in a separate skillet or microwave.
4. To assemble, place a portion of cooked mushrooms on each tortilla, top with avocado salsa, and add extra cilantro if desired.
5. Serve immediately and enjoy your delicious, low-calorie mushroom tacos!

Zucchini Noodles with Mushroom Marinara

This recipe is a delightful twist on traditional pasta, featuring zucchini noodles topped with a rich mushroom marinara sauce. It’s perfect for those looking for a low-calorie option that doesn’t skimp on flavor. The combination of fresh zucchini and savory mushrooms creates a satisfying dish that’s both light and filling.

Making this dish is simple and quick, making it an ideal choice for busy weeknights. The vibrant marinara sauce, complemented by sautéed mushrooms, elevates the zucchini noodles, making it a meal your whole family will enjoy. Plus, it’s a great way to incorporate more vegetables into your diet!

Ingredients

• 2 medium zucchinis, spiralized
• 2 cups mushrooms, sliced
• 1 can (15 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
2. Add sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
3. Pour in the crushed tomatoes, and sprinkle with oregano, salt, and pepper. Stir and let simmer for 10 minutes.
4. Meanwhile, spiralize the zucchinis and place them in a separate pan over medium heat. Sauté for 2-3 minutes until just tender.
5. Serve the zucchini noodles topped with the mushroom marinara sauce and garnish with fresh basil.

Mushroom and Spinach Omelette

This Mushroom and Spinach Omelette is a quick and nutritious meal that packs a punch of flavor. The earthy taste of mushrooms complements the fresh greens, making each bite delightful and satisfying. It’s a simple dish that can be whipped up in just a few minutes, perfect for breakfast, lunch, or even a light dinner.

With very few ingredients, this omelette is not only low in calories but also full of vitamins. The combination of mushrooms and spinach provides a healthy dose of nutrients, and the fluffy eggs create a lovely texture. It’s a great option for anyone looking to enjoy delicious mushroom recipes low calorie without compromising on taste.

Ingredients

• 2 large eggs
• 1/2 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook until they begin to soften, about 3-4 minutes.
2. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
3. In a bowl, whisk the eggs until well combined. Pour the eggs over the mushroom and spinach mixture in the skillet.
4. Cook for about 3-5 minutes, gently lifting the edges of the omelette with a spatula to let any uncooked egg flow underneath.
5. Once the omelette is set, fold it in half and slide it onto a plate. Serve hot and enjoy!