Nutrition & Food

·

Study

Swapping 25% of Beef for Oyster Mushrooms Makes Healthier Meatballs

Swapping 25% of Beef for Oyster Mushrooms Makes Healthier Meatballs

White oyster mushroom

What they found

Replacing 25% of beef with oyster mushrooms boosted fiber by 63% and cut calories while improving texture.

Replacing 25% of beef with oyster mushrooms boosted fiber by 63% and cut calories while improving texture.

The number

boosted fiber by 63%

How solid is it?

Lab dish

Lab dish

Lab – food formulation

Lab – food formulation

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Pleurotus ostreatus

Pleurotus ostreatus

Published in

journalmpci.com

journalmpci.com

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Mushroom Meatballs

Mushroom Meatballs

Replacing just 25% of beef with white oyster mushrooms (Pleurotus ostreatus) boosted fiber by 63%, reduced calories and saturated fat, and improved moisture and tenderness in meatballs without compromising taste. In fact, sensory tests showed higher scores for texture and overall acceptability. This easy food swap delivers real health benefits while keeping flavor front and center.

Replacing just 25% of beef with white oyster mushrooms (Pleurotus ostreatus) boosted fiber by 63%, reduced calories and saturated fat, and improved moisture and tenderness in meatballs without compromising taste. In fact, sensory tests showed higher scores for texture and overall acceptability. This easy food swap delivers real health benefits while keeping flavor front and center.

Stroke Recovery, Mycelium at Sea, and Help Track Mushroom Bans

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