Low Fat Creamy Mushroom and Rice
Indulge in the comforting flavors of this Low Fat Creamy Mushroom and Rice dish, a wholesome recipe that effortlessly blends a velvety texture with minimal fat content. Featuring tender button mushrooms sautéed to golden perfection, creamy low-fat cheese, and a hint of unsweetened almond milk, this dish delivers rich, savory satisfaction without the guilt. Long-grain white rice is simmered in low-sodium vegetable broth for a nutrient-packed base, while fresh parsley and optional Parmesan add a finishing burst of flavor. Ready in just 35 minutes, this one-skillet wonder is ideal for a quick, healthy weeknight dinner or a crowd-pleasing side. Perfect for fans of light, plant-forward comfort food!
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Recipe Information
Ingredients
- 2 teaspoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 300 grams, sliced button mushrooms
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 100 grams (softened) low-fat cream cheese
- 1 cup unsweetened almond milk
- 2 cups low sodium vegetable broth
- 1 cup long-grain white rice
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet, sprinkle with salt and black pepper, and sauté for 6-8 minutes until they release their moisture and become golden brown.
Lower the heat to medium-low. Incorporate the softened low-fat cream cheese into the skillet, stirring until it melts and combines with the mushrooms.
Gradually add the unsweetened almond milk, stirring constantly to create a smooth, creamy sauce.
In a separate medium-sized pot, bring the vegetable broth to a boil. Stir in the uncooked rice, cover with a lid, reduce the heat to low, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, gently fold it into the skillet with the creamy mushroom mixture. Stir to combine and heat through for 2-3 minutes.
Sprinkle the chopped parsley on top and, if desired, add a light dusting of Parmesan cheese for extra flavor.
Serve hot and enjoy your Low Fat Creamy Mushroom and Rice!
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 16.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 770 mg | 59% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
