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Sauteed Mushrooms With Caramelized Onions & Peppers Recipe
|Bell peppers||1 Cup (16 tbs) (Green/Red)|
|Cremini mushrooms/White mushrooms||12 Ounce (360 Grams)|
|Extra virgin olive oil||15 Milliliter (1 Tablespoon)|
|Red onions||240 Milliliter, sliced (1 Cup)|
|Chopped garlic||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 367 Calories from Fat 144
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 27.1 mg1.1%
Total Carbohydrates 45 g15%
Dietary Fiber 9.1 g36.2%
Sugars 24.6 g
Protein 13 g25.6%
Vitamin A 10.2% Vitamin C 213.9%
Calcium 14.6% Iron 11.6%
*Based on a 2000 Calorie diet
Reserve 6 whole basil leaves for garnish; chop the rest and combine with thyme and rosemary.
Wash and quarter the mushrooms.
Heat the oil in a nonstick skillet on high and saute the onions until they are light brown.
Add garlic and cook for 1 minute.
Add the peppers and mushrooms; cook for 5 minutes then add chopped herbs.
Season with ground pepper and salt, if desired.