Bronzed Mushrooms

Bronzed mushrooms


  • 8 oz. cremini mushrooms

  • 1 tsp. olive oil

  • 1 tsp. butter

  • 1 tbsp. low-sodium soy sauce

  • 1 tbsp. fresh savory

  • Optional: 1 tbsp. sherry


Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool water and drain. Trim stems and cut mushrooms in half. Then slice the mushroom halves.

Heat oil and butter in a saucepan. Add mushrooms and cook, stirring until they brown. Add soy sauce, savory, and sherry. Stir well and cook over medium heat until mushrooms look bronzed.

Makes two servings

Each serving contains about 111 calories, 8 g fat (4 g saturated fat, 0 g trans fat), 15 mg cholesterol, 275 mg sodium, 7 g carbohydrate, 2 g dietary fiber, 2 g sugars, and 4 g protein.

For a variation, add a tablespoon or two of reduced-fat sour cream. Creamed mushrooms can be served over toast or pasta.

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