Cherry Tomato and Mushroom Saute
6
Servings
Servings
5m PT5M
Prep Time
Prep Time
8m PT8M
Cook Time
Cook Time
13m
Ready In
Ready In
Recipe: #6793
October 15, 2012
Categories: Fresh Tomatoes, Breakfast, Dinner, Lunch, Main Dish, Side Dishes, Snacks, Fruit, Tomato, Vegetables, Appetizers, Mushrooms, British, North American, Pacific Northwest, Pacific Rim, Kid Pleaser, Make-Ahead, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Make it from scratch more
"Lovely side dish, but I like it for lunch over toasted French bread and sometimes sprinkle with whatever cheese we have around."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (89.6 g)
- Calories 158
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 29.6 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 4.9 g
- Sugars - 0.4 g
- Protein - 4.7 g
- Calcium - 21.4 mg
- Iron - 1.5 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.1 mg
Step 1
In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes. Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
Step 2
(Can be prepared an hour or two in advance and reheated). Sprinkle with parsley, season with salt and pepper to taste.
Tips & Variations
No special items needed.
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