Steamed mushroom and green pea recipe

This steamed mushroom and green pea recipe would suit any diet: low fat, low carb, and high protein. Mushroom protein is one of the best vegetarian sources of protein in terms of percentage of calories from it vs carbs or fats. Green pea is a great source of lean vegetarian protein too. Add the ease of cooking, and you get your perfect before- or after- workout meal.

To make this recipe vegan, substitute olive oil for butter, and soy milk for regular milk.


Steamed mushroom and green pea recipe

You don't have to have a steamer, just use your frying pan and blanch vegetables instead of steaming.

  • 1 lbs ( or 0.5 kg) white mushrooms
  • 1 tbsp of butter or Earth Balance margarine ( or olive oil)
  • 1/8 tsp paprika
  • 1/2 cup milk or unsweetened soy/almond/rice milk
  • 1/2 lbs (220 g) of frozen green peas

  1. Wash and cut mushrooms, place them in the steamer or pan. Place butter/oil and paprika on top, add milk.
  2. Steam for 15 to 20 minutes until the mushrooms soften.
  3. Add frozen green peas and steam for 5 more munites.
  4. Mix, add salt and pepper to taste.

Makes 2 servings 246 cal each as a main course. It's a very low calorie meal. Macronutrients ratio: 43% (carbs)-26%(protein)-31%(fat). To reduce fat, do not add oil or butter.


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