I’m getting pretty serious about eating my vegetables every day. If the challenge I have been doing has taught me anything, it’s that I love mushrooms. Seriously.
The other day I made these mushrooms as a side dish with dinner. I then realized I could top my chicken burgers with them. I could also put them on top of pasta as a sauce. However, I mainly just scooped some into one of the little glass bowls I have and ate them as a snack while I watched tv. Nothing else, just these mushrooms.
A lot of people freak out over using creams, but if you go with the light sour cream when you make these, a generous helping is only 115 calories.
Recipe: Mushrooms with Sour Cream Sauce
Adapted from Natasha’s Kitchen
Makes 4 generous servings
What You Need:
2 packages whole baby bella mushrooms
1 yellow onion, chopped
2 tablespoons EVOO
3 tablespoons light sour cream
What To Do:
1. Slice your mushrooms. Mine were on the thicker side, but that just made them meatier!
2. Heat onions and oil in a skillet until onions start to brown.
3. Add in mushrooms and cook until they also brown.
4. With heat still on, mix in the sour cream until fully incorporated.