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    Although you'll find them in the produce aisle, mushrooms aren't really vegetables. They’re the nutrition-packed fruit of fungi.

    They're naturally low in calories and sodium and high in fiber, plus they have potassium and selenium.

    Some common varieties:

    • White: small, round mushrooms with short stems and a soft white color.
    • Enoki: tiny white dots on slender white stems, these are sweet and crisp.
    • Shiitakes: These flat-topped mushrooms are rich and smoky.
    • Portabellas: The most meaty, these can be 6 inches or more across

    Recipe: Mushroom Enchiladas

    Try these mushroom enchiladas for a satisfying vegetarian meal that even a meat lover will like.

    For the filling, chop one large onion and six cloves of garlic and sauté in 1 tablespoon olive oil and 2 tablespoons water until the onion is transparent.

    Finely chop 8 ounces each crimini, portabella, and oyster mushrooms.

    Add to onions along with 2 tablespoons chopped parsley and cook until mushrooms have released all liquid and are almost dry.

    Lightly salt and pepper to taste.

    Grate 2 cups low-fat mozzarella or Jack cheese.

    Spray a small skillet with olive oil, and heat -- one at a time -- a package of corn tortillas.

    Fill each with a few spoons of mushroom filling and a sprinkling of cheese.

    Roll and place in baking dish, seam-side down.

    Top with remaining cheese and heat at 400 F until bubbly.

    Serve with salsa, pico de gallo, and fresh chopped cilantro.

    Makes about 8 enchiladas with 1/4 cup grated cheese per enchilada.

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