45+ Flavorful and Healthy Friday Low Sodium Mushroom Recipes You’ll Love

As we age, maintaining a healthy diet becomes increasingly important, especially for those living with high blood pressure, heart conditions, or kidney issues.

For those of us over 45, making mindful food choices is essential, and that’s where low-sodium recipes come into play.

If you’re a mushroom lover, you’ll be pleased to know that there are plenty of delicious and nutritious ways to incorporate this versatile ingredient into your meals without overloading on sodium.

In this blog post, we’ll explore 45+ mouthwatering low-sodium mushroom recipes perfect for anyone looking to enjoy tasty meals while prioritizing their health.

45+ Flavorful and Healthy Friday Low Sodium Mushroom Recipes You’ll Love

Eating low-sodium doesn’t have to mean sacrificing flavor or variety in your meals.

Mushrooms, with their rich, earthy flavor and numerous health benefits, make a perfect base for creating satisfying dishes that are both healthy and delicious.

Whether you’re looking for a hearty soup, a savory side dish, or a flavorful main course, these 45+ low-sodium mushroom recipes provide countless options to suit your tastes and dietary needs.

Embrace these tasty, heart-healthy meals, and start feeling the benefits of a more balanced, mindful approach to eating.

Low Sodium Garlic Butter Mushrooms

These Low Sodium Garlic Butter Mushrooms are a perfect keto-friendly, low-carb lunch that’s simple yet full of flavor. The mushrooms are sautéed in a rich garlic butter sauce, seasoned with fresh herbs, and lightly finished with lemon zest for a touch of freshness. They make a delicious side or a satisfying main course when paired with a protein.

Ingredients:

• 1 lb fresh mushrooms (button or cremini)
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• Juice of half a lemon
• Zest of half a lemon
• Salt-free seasoning (optional)

Instructions:

1. Clean the mushrooms by wiping them gently with a damp cloth. Slice them into even pieces.
2. Heat the olive oil and butter in a large skillet over medium heat.
3. Add the garlic and sauté for 1-2 minutes, being careful not to burn it.
4. Add the mushrooms and cook, stirring occasionally, for about 5-7 minutes, or until the mushrooms are soft and golden brown.
5. Stir in the thyme, parsley, and lemon zest. Cook for an additional 2 minutes.
6. Finish with a squeeze of fresh lemon juice for added brightness.
7. Season with a salt-free seasoning or your favorite herbs for extra flavor, if desired.

This dish is an excellent low-sodium option, packed with healthy fats from the butter and olive oil, making it perfect for a keto-friendly lunch. The garlic butter sauce enhances the natural earthy flavors of the mushrooms, while the lemon zest brings a refreshing balance. Whether served on its own or alongside grilled chicken or fish, this recipe is sure to satisfy without compromising your health goals.

Creamy Spinach and Mushroom Salad

This creamy spinach and mushroom salad is a light yet satisfying keto lunch. With a mix of fresh spinach, sautéed mushrooms, and a rich creamy dressing, this dish is low in carbs and sodium, making it an ideal choice for those watching their salt intake. The addition of creamy avocado and fresh herbs rounds out the salad perfectly.

Ingredients:

• 2 cups fresh spinach, washed
• 1 cup mushrooms, sliced
• 1/2 avocado, sliced
• 2 tbsp olive oil
• 2 tbsp heavy cream
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard (unsweetened)
• 1 garlic clove, minced
• Fresh ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until they are soft and golden.
2. While the mushrooms cook, prepare the dressing by whisking together the heavy cream, lemon juice, Dijon mustard, garlic, and the remaining tablespoon of olive oil in a bowl. Season with black pepper.
3. In a large bowl, combine the fresh spinach and sautéed mushrooms.
4. Add the avocado slices on top, then drizzle with the creamy dressing.
5. Garnish with chopped parsley for added flavor and color.

his creamy spinach and mushroom salad is an excellent low-carb lunch option, packed with nutrients from the spinach, healthy fats from the avocado, and flavor from the sautéed mushrooms. The creamy dressing brings it all together, while still keeping the sodium and carbs low. It’s a perfect choice for anyone following a keto diet and looking for a delicious yet light meal.

low Sodium Mushroom Stir Fry

This Low Sodium Mushroom Stir Fry is a vibrant, veggie-packed dish that is both low-carb and full of flavor. The mushrooms, bell peppers, and zucchini are cooked together in a light stir fry sauce made with coconut aminos, a great soy sauce alternative. This dish is perfect for a satisfying lunch that is both filling and health-conscious.

Ingredients:

• 1 cup mushrooms, sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 2 tbsp coconut oil
• 2 tbsp coconut aminos (soy sauce alternative)
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, minced
• 1 garlic clove, minced
• 1 tsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Add the mushrooms, bell pepper, and zucchini. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
4. Pour in the coconut aminos and rice vinegar, stirring to coat the vegetables evenly.
5. Continue to cook for another 2 minutes, allowing the sauce to reduce slightly.
6. Sprinkle sesame seeds on top and garnish with fresh cilantro before serving.

This mushroom stir fry is a vibrant, colorful, and low-sodium lunch option that’s easy to prepare and full of health benefits. The coconut aminos offer a soy-free alternative with less sodium, while the vegetables provide fiber and essential vitamins. It’s a delicious keto meal that’s light on carbs but full of flavor, perfect for a quick and nutritious lunch.

Keto Mushroom and Avocado Lettuce Wraps

These Keto Mushroom and Avocado Lettuce Wraps are a light, low-sodium, and low-carb lunch that’s perfect for anyone on the go. The mushrooms are sautéed in olive oil with garlic and fresh herbs, then paired with creamy avocado and wrapped in crisp lettuce. It’s a satisfying and nutritious option that can be enjoyed anytime.

Ingredients:

• 1 cup mushrooms, chopped
• 1 avocado, sliced
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh lemon juice
• Romaine lettuce leaves (for wrapping)
• Fresh black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the chopped mushrooms and thyme to the skillet. Cook for 5-7 minutes until the mushrooms are tender and browned.
3. Remove the mushrooms from the skillet and set them aside to cool slightly.
4. Lay out the lettuce leaves and spoon the sautéed mushrooms into the center.
5. Add slices of avocado to each wrap, then squeeze a bit of fresh lemon juice over the top.
6. Season with black pepper and wrap up the lettuce around the filling.

These mushroom and avocado lettuce wraps are a fresh, flavorful, and low-sodium option for anyone seeking a keto-friendly lunch. The combination of earthy mushrooms and creamy avocado pairs beautifully with the crunch of lettuce, creating a satisfying and nutrient-dense meal. These wraps are versatile, customizable, and perfect for a light yet filling meal.

Baked Parmesan Mushrooms with Garlic Herb Sauce

These Baked Parmesan Mushrooms are a simple yet elegant dish that’s both keto-friendly and low in sodium. The mushrooms are baked with a flavorful garlic herb sauce and topped with a generous sprinkle of Parmesan. This dish makes for a delicious side or a main course when paired with other keto-friendly dishes.

Ingredients:

• 1 lb large mushrooms (button or portobello)
• 2 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup grated Parmesan cheese
• Fresh black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushrooms and place the mushroom caps on a baking sheet lined with parchment paper.
3. In a small bowl, mix the melted butter, garlic, parsley, and thyme.
4. Spoon the garlic herb mixture into each mushroom cap.
5. Top the mushrooms with grated Parmesan cheese and season with black pepper.
6. Bake in the oven for 12-15 minutes, or until the mushrooms are tender and the cheese is golden brown.
7. Serve warm, garnished with additional fresh parsley, if desired.

Baked Parmesan Mushrooms with Garlic Herb Sauce are a great keto lunch or side dish. They offer rich flavors without adding unnecessary sodium, thanks to the fresh herbs and butter. The Parmesan cheese provides a savory touch that enhances the natural taste of the mushrooms. Whether served as a side to a main course or as a standalone dish, this recipe is a low-carb favorite that will impress.

Mushroom and Egg Scramble

This Mushroom and Egg Scramble is a quick and easy keto lunch that’s low in sodium and packed with protein. The eggs are scrambled with sautéed mushrooms, a bit of fresh spinach, and seasoned with herbs and spices. It’s an incredibly satisfying meal that can be made in under 15 minutes, making it perfect for a busy day.

Ingredients:

• 3 large eggs
• 1/2 cup mushrooms, sliced
• 1/2 cup fresh spinach, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp ground turmeric (optional)
• Fresh black pepper, to taste

Instructions:

1. Heat the olive oil in a non-stick skillet over medium heat. Add the garlic and sauté for 1 minute.
2. Add the sliced mushrooms to the skillet and cook for 4-5 minutes, until the mushrooms are tender.
3. Stir in the chopped spinach and cook for an additional 2 minutes until wilted.
4. In a small bowl, whisk the eggs with a pinch of black pepper and turmeric (if using).
5. Pour the eggs into the skillet and stir gently, allowing them to cook through and scramble with the mushrooms and spinach.
6. Once the eggs are fully cooked, remove from heat and serve immediately.

This Mushroom and Egg Scramble is an ideal low-sodium, keto-friendly lunch option. The earthy mushrooms and leafy spinach add texture and nutrients, while the eggs provide protein and richness. With just a handful of ingredients, this dish is quick to prepare and can be enjoyed any time of day. It’s a perfect balance of flavor, simplicity, and nutrition, making it a go-to for keto dieters.

Low Sodium Mushroom and Zucchini Frittata

This Low Sodium Mushroom and Zucchini Frittata is a delicious and easy-to-make keto lunch that’s packed with vegetables and protein. The mushrooms and zucchini are sautéed until tender and then combined with eggs to create a flavorful, low-sodium frittata. It’s a versatile dish that can be enjoyed warm or at room temperature, making it perfect for meal prep.

Ingredients:

• 6 large eggs
• 1 cup mushrooms, sliced
• 1 medium zucchini, thinly sliced
• 1/2 cup unsweetened almond milk
• 1 tbsp olive oil
• 1/4 cup shredded mozzarella cheese (optional)
• Fresh parsley, chopped for garnish
• Fresh black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the mushrooms and zucchini and sauté for 5-7 minutes, or until tender.
3. In a bowl, whisk together the eggs, almond milk, and black pepper.
4. Pour the egg mixture over the sautéed vegetables in the skillet and stir gently to combine.
5. Sprinkle mozzarella cheese on top, if desired.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and slightly golden on top.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

This Low Sodium Mushroom and Zucchini Frittata is the perfect low-carb, keto-friendly lunch that’s both filling and nutritious. The eggs provide protein, while the zucchini and mushrooms offer fiber, vitamins, and antioxidants. It’s a customizable dish that can be made ahead of time for easy meal prep, ensuring you have a satisfying meal on hand without the added sodium.

Keto Stuffed Mushrooms with Cream Cheese and Spinach

These Keto Stuffed Mushrooms with Cream Cheese and Spinach are a savory, low-sodium snack or lunch option. The mushroom caps are filled with a creamy mixture of spinach, garlic, and cream cheese, then baked until golden and bubbly. These stuffed mushrooms are low in carbs, making them a great choice for anyone on a keto or low-sodium diet.

Ingredients:

• 12 large mushrooms, stems removed
• 4 oz cream cheese, softened
• 1 cup fresh spinach, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Fresh black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute.
3. Add the chopped spinach and cook until wilted, about 2-3 minutes.
4. In a bowl, mix the softened cream cheese, sautéed spinach, and grated Parmesan cheese until well combined.
5. Spoon the cream cheese mixture into each mushroom cap, filling them generously.
6. Bake in the oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven, season with black pepper, and serve warm.

These Keto Stuffed Mushrooms with Cream Cheese and Spinach are a rich, satisfying lunch or appetizer that’s low in carbs and sodium. The creamy filling pairs perfectly with the earthy mushrooms, offering a delicious balance of flavors. These stuffed mushrooms are a great option for anyone looking for a quick, easy, and keto-friendly dish that’s full of nutrients and flavor.

Mushroom and Cauliflower Rice Stir-Fry

This Mushroom and Cauliflower Rice Stir-Fry is a healthy, low-sodium, and low-carb lunch option that’s packed with flavor. The cauliflower rice serves as a perfect base for the savory mushrooms and other vegetables, making it a light yet satisfying meal. It’s quick to prepare, and the coconut aminos provide a soy-free, low-sodium alternative to traditional stir-fry sauces.

Ingredients:

• 1 cup mushrooms, sliced
• 2 cups cauliflower rice (fresh or frozen)
• 1 bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 1 tbsp coconut oil
• 2 tbsp coconut aminos
• 1 tsp fresh ginger, minced
• 1 garlic clove, minced
• 1 tbsp sesame oil
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the mushrooms, bell pepper, and onion to the skillet and stir-fry for 5-7 minutes, until the vegetables are tender.
3. Stir in the cauliflower rice and cook for another 5 minutes, stirring occasionally.
4. Drizzle with coconut aminos and sesame oil, mixing everything well to combine.
5. Cook for an additional 2-3 minutes, allowing the cauliflower rice to lightly brown.
6. Remove from heat and garnish with fresh cilantro before serving.

This Mushroom and Cauliflower Rice Stir-Fry is an excellent low-carb and low-sodium option for lunch. The cauliflower rice mimics traditional rice but is much lighter and lower in carbs. The combination of fresh vegetables and savory mushrooms creates a flavorful and filling dish, while the coconut aminos provide a soy-free, low-sodium sauce to tie it all together. This stir-fry is perfect for meal prep and can be enjoyed warm or cold.

Low Sodium Mushroom and Chicken Lettuce Cups

These Low Sodium Mushroom and Chicken Lettuce Cups are a refreshing, light lunch that’s low in sodium, keto-friendly, and high in protein. The combination of sautéed mushrooms, tender chicken, and crunchy lettuce creates a perfect balance of flavors and textures. These wraps are ideal for anyone seeking a low-carb, flavorful lunch that’s both satisfying and healthy.

Ingredients:

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• Romaine lettuce leaves (for wrapping)
• Fresh black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they are tender.
3. Stir in the shredded chicken, fresh lemon juice, and parsley. Cook for an additional 2-3 minutes to heat the chicken through.
4. Season with black pepper to taste.
5. Spoon the mushroom and chicken mixture into the center of each lettuce leaf, then wrap it up like a taco.

These Low Sodium Mushroom and Chicken Lettuce Cups are an excellent, light lunch option. The crisp lettuce wraps provide the perfect contrast to the tender, flavorful chicken and sautéed mushrooms. This dish is full of protein, low in carbs and sodium, and can be prepared quickly for a healthy, satisfying meal that will keep you on track with your keto and low-sodium goals.

Keto Mushroom Soup

This Keto Mushroom Soup is a rich, creamy, and comforting dish that’s both low in sodium and low in carbs. Made with a base of sautéed mushrooms, heavy cream, and a touch of garlic, this soup delivers a velvety texture and deep umami flavor. It’s the perfect keto lunch for colder days or when you want something warm and filling.

Ingredients:

• 2 cups mushrooms, sliced
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 1/2 tsp dried thyme
• Fresh black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the sliced mushrooms and cook for 5-7 minutes until they’re tender and browned.
3. Pour in the almond milk and bring to a simmer. Let it cook for another 5 minutes, allowing the flavors to combine.
4. Stir in the heavy cream and dried thyme, then cook for an additional 2-3 minutes.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer more texture.
6. Season with black pepper and garnish with fresh parsley before serving.

This Keto Mushroom Soup is a warm and satisfying dish that is perfect for a low-sodium, low-carb lunch. The creamy texture and rich flavor of the mushrooms make it feel indulgent, while the absence of added salt keeps it heart-healthy. It’s an ideal comfort food that fits seamlessly into a keto lifestyle and provides nourishment without excess sodium.

Mushroom and Asparagus Salad with Lemon Vinaigrette

This Mushroom and Asparagus Salad with Lemon Vinaigrette is a light and refreshing keto-friendly lunch. The earthy mushrooms and tender asparagus are paired with a zesty lemon vinaigrette, offering a delicious balance of flavors. This salad is simple to prepare and full of nutrients, making it a great choice for anyone looking for a healthy and satisfying low-sodium meal.

Ingredients:

• 1 cup mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (unsweetened)
• 1/2 tsp fresh lemon zest
• Fresh black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes, until they are tender and browned. Set aside to cool slightly.
2. In the same skillet, add the asparagus and cook for 3-4 minutes, or until tender but still crisp.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, lemon zest, and black pepper to create the vinaigrette.
4. In a large bowl, combine the sautéed mushrooms, asparagus, and parsley. Drizzle with the lemon vinaigrette and toss gently to coat.
5. Serve immediately or refrigerate for a cold salad option.

This Mushroom and Asparagus Salad with Lemon Vinaigrette is a light, nutritious, and keto-friendly meal that’s low in sodium and high in flavor. The fresh lemon vinaigrette adds a tangy brightness, while the mushrooms and asparagus provide essential vitamins and antioxidants. This dish is perfect for those looking for a quick, easy, and healthy lunch that fits into a low-carb, low-sodium diet.

Low Sodium Mushroom and Bacon Cauliflower Casserole

This Low Sodium Mushroom and Bacon Cauliflower Casserole is a comforting, keto-friendly dish that combines the richness of bacon with the earthiness of mushrooms and the creaminess of cauliflower. It’s low in sodium but full of flavor, making it an excellent choice for a satisfying lunch or dinner. The cauliflower provides a perfect low-carb base, and the mushrooms and bacon elevate the dish to a whole new level of indulgence.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup mushrooms, sliced
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup unsweetened almond milk
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• Fresh black pepper, to taste
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
2. Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain and mash with a fork or potato masher until smooth.
3. In a skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until tender.
5. In a large bowl, combine the mashed cauliflower, cooked mushrooms, crumbled bacon, almond milk, and fresh thyme. Stir well to combine.
6. Transfer the mixture into the prepared casserole dish and top with shredded cheddar cheese.
7. Bake for 15-20 minutes, until the cheese is melted and bubbly.
8. Serve warm, garnished with additional thyme, if desired.

This Low Sodium Mushroom and Bacon Cauliflower Casserole is a delicious and comforting meal that feels indulgent without the high sodium content. The combination of smoky bacon, earthy mushrooms, and creamy cauliflower makes it a filling and satisfying keto-friendly dish. Perfect as a main course or a side, it’s a great option for anyone following a low-carb, low-sodium diet while still craving rich flavors.

Spaghetti Squash with Garlic Mushrooms and Pesto

This Spaghetti Squash with Garlic Mushrooms and Pesto is a vibrant, low-sodium, and keto-friendly lunch that’s packed with flavor and nutrients. The spaghetti squash acts as a great low-carb substitute for pasta, while the garlic mushrooms and creamy pesto bring bold, satisfying flavors to the dish. This meal is quick to prepare and can easily be adapted for meal prep.

Ingredients:

• 1 medium spaghetti squash
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 2 tbsp homemade or store-bought pesto (low-sodium)
• 2 garlic cloves, minced
• Fresh basil, chopped for garnish
• Fresh black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with black pepper.
2. Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes, or until the strands easily separate with a fork.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute.
4. Add the sliced mushrooms and cook for 5-7 minutes, until tender and browned.
5. Once the spaghetti squash is done, use a fork to scrape out the strands and place them in a large bowl.
6. Toss the squash strands with the sautéed mushrooms and pesto. Adjust seasoning with black pepper to taste.
7. Garnish with fresh basil before serving.

following a keto or healthy eating plan. The spaghetti squash mimics pasta but with fewer carbs, and the garlic mushrooms add depth and savory notes. The pesto ties it all together, offering a rich, creamy texture that makes this dish both satisfying and nourishing.

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Grilled Portobello Mushrooms with Herb Butter

hese Grilled Portobello Mushrooms with Herb Butter are a simple, low-sodium, keto-friendly dish that is both flavorful and satisfying. Grilling the mushrooms enhances their natural umami flavor, and the herb butter adds richness without being overly salty. This recipe makes a great lunch or side dish that’s quick to prepare and full of savory goodness.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 3 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1 garlic clove, minced
• Fresh black pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the grill to medium heat.
2. Brush the Portobello mushrooms with olive oil and season with black pepper.
3. Grill the mushrooms for 4-5 minutes per side, or until they are tender and have nice grill marks.
4. While the mushrooms are grilling, mix together the softened butter, garlic, parsley, rosemary, and black pepper in a small bowl.
5. Once the mushrooms are done, remove them from the grill and top each with a dollop of the herb butter.
6. Serve warm and enjoy!

These Grilled Portobello Mushrooms with Herb Butter are a quick and delicious low-sodium keto lunch option. The grilled mushrooms offer a meaty texture, while the herb butter adds a rich, savory flavor without excessive salt. This dish can be enjoyed on its own or paired with a salad or protein for a more substantial meal. It’s a great way to enjoy mushrooms in a healthy, satisfying way.

‘Note: More recipes are coming soon!