Sautéed Mushrooms With Balsamic, Garlic, and Parsley
Per ServingSautéed Mushrooms With Balsamic, Garlic, and Parsley |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1/3 cup | ||
| Calories | 45 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 3 | g |
| Fiber | 0 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 0 | mg |
| Potassium | 265 | mg |
| Protein | 2 | g |
| Phosphorus | 70 | mg |
| Choices: Nonstarchy Vegetable 1, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 1/3 cup
- Preparation Time: 10 minutes
- Cooking Time: 5 minutes
Ingredients
| 2 | Tbsp. | olive oil |
| 3 | large | garlic cloves, sliced |
| 1 | lb. | brown cap mushrooms, stems trimmed, quartered |
| 1 | Tbsp. | balsamic vinegar |
| Ground black pepper to taste | ||
| 3 | Tbsp. | finely chopped parsley leaves |
Directions
In a skillet over medium heat, add the olive oil and sauté the garlic and mushrooms until tender, about 5 minutes. Add the balsamic vinegar, season with the pepper, and toss well. Garnish generously with parsley and serve.
Recipe adapted from Switch It Up: A Fresh Take on Quick and Easy Diabetes-Friendly Recipes for a Balanced Life by Corinne Trang (American Diabetes Association, 2016). Order online at shopdiabetes.org or by calling 800-232-6733.
