| 6½ cups | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| ¼ cup | Butter, unsalted | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 2 tbsp | Parsley, fresh, chopped | |
| 18.55 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.60 oz (calculated)Notes: 1/2 cup of sauteed mushrooms
- Clean and slice the mushrooms.
- In a large pan over medium-high heat, melt the butter.
- Add the mushrooms and saute them for about 15 minutes, stirring occasionally. The mushrooms should start to caramelize.
- Stir in the garlic and continue to cook for about a minute or until the garlic is fragrant.
- Season to taste with salt and pepper.
- Stir in the freshly chopped parsley.
- Enjoy!
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
Meal Prep Tip
- Calorie count129 kcal
- % of calories by macros
Fat 78.3 % 101 kcal 12 g Net Carbs 9.3 % 12 kcal 3.1 g Dietary Fiber 1.6 % 2 kcal 1.3 g Protein 10.9 % 14 kcal 3.8 g - Approx. WW SmartPoints™5.0
- Cholesterol 30.5 mg
- Sodium 155.7 mg
- Fat 11.9 g
- Saturated Fat 7.2 g
- Trans Fat 0 g
- Carbohydrates 4.4 g
- Dietary Fiber 1.3 g
- Total Sugars 2.3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 3.8 g
- Calcium 12.8 mg
- Iron 0.7 mg
- Magnesium 12 mg
- Potassium 382.3 mg
- Zinc 0.6 mg
- Vitamin A (Retinol Equivalents) 104.8 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 5.3 mg
- Folate 22.6 mcg
- Folic Acid 0 mcg