Mushroom Vegetable in Less Oil
This is a healthy, low-fat recipe for Mushroom Vegetable that is perfect for those who are looking for a nutritious and tasty meal that is also low in calories. It's a vegan and gluten-free dish that is also rich in vitamins and minerals. The recipe uses minimal oil, making it a great option for those who are watching their fat intake. However, people with mushroom allergies should avoid this dish
Allergen Information: Contains Mushroom Allergy
Nutrition Facts
Per serving
Energy
76 kcal
Protein
2 g
Carbs
6 g
Fat
4 g
Fiber
2 g
Ingredients
Olive Oil
1 tbsp (15g)
Onion Finely Chopped
1 small onion (80g)
Bell peppers
1 tsb (100g)
Zucchini, green
1 small katori (150g)
MUSHROOM
1 small katori (150g)
GARLIC, dry
1 tsp (3g)
Ginger, fresh
1 tsp (3g)
Common salt
1 tsp (2.5g)
Bell peppers
1 tsb (1.25g)
Dried Oregano
1 tbsp (1.5g)
Tomato
1 medium (15g)
Instructions
Cooking Steps
Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté until it turns translucent and soft.
Add chopped green and red bell peppers and zucchini and continue to sauté for about 5 minutes until the vegetables start to soften.
Add sliced mushrooms, minced garlic, and minced ginger to the skillet and cook for 3-4 minutes until the mushrooms are browned.
Add salt, black pepper, dried oregano, dried basil, paprika, tomato paste, and water to the skillet. Mix well.
Cover the skillet and let the vegetables cook for 5-7 minutes until they are soft and tender.
Serve hot with a side of rice or bread
Community Reviews & Results
Juhi Rani Nair
"My dietitian recently added this to my plan, and I'm really happy with how easy and practical it was to prepare. It has just the right amount of seasoning to keep things light yet tasty. Super satisfied with the overall taste and nutritional value."
Urvashi Mahajan
"Making this regularly for dinner, and I am genuinely impressed by how tasty this Mushroom Vegetable in Less Oil was. It requires minimal preparation time, which is ideal for a fast-paced routine. Highly recommended for anyone focused on clean eating!"
Simran Kumar Choudhury
"Made this for lunch on Tuesday, and Mushroom Vegetable in Less Oil has quickly become a household favorite. It kept me full for hours without causing any heaviness or acidity. Giving this five stars for ease of prep and fantastic taste!"
Mayank Raj Ghosh
"Cooked this 3 days ago, and this version of Mushroom Vegetable in Less Oil is so much better than restaurant style. It kept me full for hours without causing any heaviness or acidity. Will definitely keep this in my regular rotation."