STIR-FRY MUSHROOMS AND BELL PEPPERS
This fast yet tasty colorful vegan dish is a hit with my picky vegetarian friend and non veg husband. I remember making several vegetarian dishes before and this was the one that had no left-overs.
Provided by Pneuma
Categories Peppers
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil til really hot.
- Stir fry onions (1 minute), then garlic (20 seconds).
- Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
- Add the wine and soy sauce and continue to stir for 2 minutes.
- When done, remove from heat and add the sesame sauce mixing it all together, and serve.
MARINATED MUSHROOMS WITH RED BELL PEPPERS
This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.
Provided by NONA
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g
PEPPERS, ONIONS AND MUSHROOMS
This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.
Provided by Happy Harry 2
Categories Onions
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
- Using large skillet, heat oil over medium-high heat.
- Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
- Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
- Add mushrooms, combining well.
- Add black pepper, garlic, and pepper flakes.
- Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
- Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
- Remove skillet from heat. Stir.
- Allow to cool. Peppers and mushrooms should still have body to them.
- I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
- I have kept this mix frozen for over a year without change in flavor.
Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3
MUSHROOMS & PEPPERS
Make and share this Mushrooms & Peppers recipe from Food.com.
Provided by Bergy
Categories Peppers
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the garlic, onion& oregano in the wine for 5 minutes.
- Add peppers (green& jalapeno) simmer 2 minutes, sti.
- Add tomatoes and cook 2 minutes.
- Add mushrooms and simmer until the sauce has thickened and the mushrooms are cooked.
MUSHROOM-TURKEY STUFFED PEPPERS
This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
- Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
- Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.
FRIED MUSHROOMS, ONIONS AND PEPPERS
This is an easy side dish. It goes well with steak, this recipe is, as far as I know, my own. It was created by my mother, who when she married my father, hadn't had onions while my father hadn't had mushrooms. The pepper part is a latter addition, by me. As with any recipe calling for any type of pepper, feel free to substitute. For instance, if you like jalapenos, substitute 2 to 3 jalapeno peppers for the bell pepper(s).
Provided by Chef Sean 2
Categories Onions
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 to 1 1/2 tablespoons bacon grease in the bottom of a medium fry pan, over medium heat.
- Once grease has melted, add mushrooms and onion.
- Cook over medium heat until onion is translucent, and mushrooms have given up most of their liquid, stirring approximately every 5 minutes.
- About 20 minutes prior to eating, add the pepper(s) (If you're going to add the wine, add it at this point) and continue to cook stiring every 4 to 5 minutes.
Nutrition Facts : Calories 223.2, Fat 19.6, SaturatedFat 7.6, Cholesterol 18.4, Sodium 35.6, Carbohydrate 10.9, Fiber 2.6, Sugar 5.3, Protein 2.4
QUICK MUSHROOMS, AUBERGINES & PEPPERS
Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don't peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.
Nutrition Facts : Calories 156 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS
Make and share this Skillet Sausage, Peppers, and Mushrooms recipe from Food.com.
Provided by Diane C 2
Categories Pork
Time 45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage in a 10-inch cast-iron skillet; add wine.
- Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
- Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
- Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.
MUSHROOM, WALNUT & TOMATO BAKED PEPPERS
Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
- Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.
Nutrition Facts : Calories 621 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 2.4 milligram of sodium
STIR FRIED MIXED PEPPERS & MUSHROOMS
I looked through 15 pages of Pepper recipes and could not find one even close so will post one. I do this recipe for a Sunday brunch or as a side dish for BBQ's. It is very colorful and tasty. Be sure not to cook the peppers too long, you only want to heat them through so they are still crisp. I often use left over oven fries and then leave out the mushrooms.
Provided by Bergy
Categories Peppers
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat veggie oil in a skillet and add the garlic until it is light brown.
- Add mushrooms, stir fry 2 minutes.
- Add all your peppers and stir fry for not more than 6 minutes.
BELL PEPPER AND MUSHROOM SAUTE
An easy saute which can be used with roasts, steaks, served as a side dish or can even be eaten served on toast, just puree the sauce, with a bruschetta.
Provided by Manami
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy nonstick skillet over medium heat.
- Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
- Add garlic powder and onion powder.
- Season with salt and pepper to taste.
- Stir in tarragon and cook for about another minute.
SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS
A perfect complement to almost any dish, this naturally sweet veggie recipe is like heaven for a mushroom/pepper lover!
Provided by katii
Categories Onions
Time 15m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chopped onion and olive oil in a pan over medium heat, stirring constantly for 3-5 minutes until translucent, soft, and caramelized.
- Add bell pepper and cook (stirring) for about 3 minutes until it starts to soften.
- Add remaining ingredients, and stir until all vegetables are tender.
- Enjoy!
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