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Sauteed Baby Bella Mushrooms Recipe

Mushrooms are a delicious, healthy meal that can be cooked up in no time. Even non mushroom fans will love the flavors in this Sauteed Baby Bella Mushrooms Recipe!

Sauteed Baby Bella Mushrooms Recipe

Ingredients:
1/2 pack baby bella mushrooms (~ 1 1/2 cups)
1/3 cup vinegar
3 Tbsp olive oil
2 cloves garlic, chopped
2 tsp basil
dash salt
dash pepper
dash garlic powder

Soak the mushrooms in the vinegar for 10 minutes. Coat a saute pan with the olive oil, warm it and saute the garlic. Add in the mushrooms, basil, salt, pepper and garlic powder and saute until hot.

Servings: 2
Net Carbs Per Serving: 2.4g

Note - we use red wine or balsamic vinegar to add extra flavor to this dish instead of regular white vinegar, but you can use white vinegar if you want to keep this as low carb as possible. The red wine version is tasty of course, and only adds another carb! If you splurge for the Balsamic, that's 2g per tablespoon - but if you're not in the beginning stages of low carb, that might be quite doable for you.

This tastes very fresh and not very "squishy" at all. Usually people who object to mushrooms don't like their texture. Those people would still love baby bellas!

Some people have asked me if you drain off the vinegar or not. This is completely up to you. I personally like my veggies to sit in their sauce while I eat them, for more moisture. Some people like to drain all liquids off of all veggies they eat before serving, so they are more crisp. It's very much a personal style.

Some visitors have never heard of baby bella mushrooms. These are cute little round mushrooms that have a mild flavor. Baby bellas - also known as button or crimini mushrooms - are actually the baby form of a portabella mushroom! If you haven't tried a baby bella mushroom before, I highly recommend you give this dish a try. They are delicious, have a nice texture, and a clean flavor. It is a great way to integrate mushrooms into your diet!

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Content copyright © 2013 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.



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