Bell Pepper And Mushroom Saute Recipes

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

Sauteed Peppers and Mushrooms With Caramelized Onions image

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!

Ingredients

1/2 large onion, chopped
1 teaspoon olive oil
1 very large red bell pepper, chopped (in pretty big pieces)
5 white mushrooms, sliced
2 teaspoons stir-fry sauce (orange ginger or teriyaki)
2 teaspoons soy sauce
1 pinch ground black pepper

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

Bell Pepper and Mushroom Saute image

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.

Ingredients

2 tablespoons oil
1 large red bell pepper, cored, seeded and cut into 1-inch pieces
1 large yellow bell pepper, cored, seeded, cut into 1-inch pieces
1 lb fresh large button mushroom, sliced
1 1/2 teaspoons dried tarragon or 2 tablespoons fresh tarragon, chopped
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

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

Marinated Mushrooms with Red Bell Peppers image

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

Ingredients

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.

Provided by BramptonMommyof2

Categories Side Dish Vegetables Greens

Time 31m

Yield 4

Number Of Ingredients 10

Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers image

Steps:

Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g

Ingredients

3 tablespoons olive oil
1 cup sliced fresh mushrooms
½ onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½ roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

PORTOBELLO MUSHROOM SAUTE

It's guaranteed this festive vegetable medley will have guests asking for seconds. The portobello's intense flavor and firm texture make the nutritious saute top-notch.-Leona Ryynanen, Houghton, MI

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Portobello Mushroom Saute image

Steps:

In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired.

Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 large portobello mushrooms, sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 small onion, halved and sliced
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Gouda cheese
1 plum tomato, chopped
2 tablespoons sliced ripe olives
Minced fresh parsley, optional

COOKED BELL PEPPERS & MUSHROOMS

Make and share this Cooked Bell Peppers & Mushrooms recipe from Food.com.

Provided by Dancer

Categories Cheese

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

Cooked Bell Peppers & Mushrooms image

Steps:

Heat stock and butter in a heavy nonstick skillet over medium heat.
Saute bell peppers and mushrooms 7 to 8 minutes, or until mushrooms are tender.
Stir in tarragon and season with salt and pepper to taste.
Cook another minute.
Sprinkle with cheese.

Ingredients

1/4 cup chicken stock or 1/4 cup water
1 teaspoon unsalted butter
1 large red bell pepper, cored, seeded and cut into 1 inch squares
1 yellow bell peppers or 1 green bell pepper, cored, seeded and cut into 1 inch squares
1/2 lb mushroom, sliced
1/2 teaspoon tarragon or 2 tablespoons fresh tarragon, chopped
1/8 teaspoon salt
1 tablespoon parmesan cheese

WILD MUSHROOM AND BELL PEPPER SAUTé

Categories Mushroom Pepper Brunch Side Sauté Easter Vegetarian Quick & Easy Goat Cheese Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 6

Wild Mushroom and Bell Pepper Sauté image

Steps:

Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.

Ingredients

1/4 cup (1/2 stick) butter
2 small red bell peppers, cut into bite-size triangles
2 small orange bell peppers, cut into bite-size triangles
8 ounces oyster mushrooms (cut large mushrooms into thirds)
3 tablespoons fresh tarragon leaves or 2 teaspoons dried, crumbled
3 ounces soft fresh pepper-coated goat cheese, crumbled

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