Hongos Con Pimientos (Mushrooms With Peppers)

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"A Mexican variation on sauteed mushrooms and peppers. Can be used for a burrito filling or in a wrap."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (265.7 g)
  • Calories 259.1
  • Total Fat - 22.4 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 17 mg
  • Sodium - 1542.6 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.2 g
  • Protein - 4.2 g
  • Calcium - 194.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 14 mg
  • Thiamin - 0 mg

Step 1

Heat oil in skillet over medium heat. Add mushrooms, onion and garlic. Cook until onion is just soft, being careful not to brown garlic.

Step 2

Stir in peppers and cook until mushrooms are done. Peppers should still be crisp.

Step 3

Place on serving dish and sprinkle with cheese.

Step 4

Serve.

Tips & Variations


No special items needed.

Related

lazyme

This was simple and delicious. I used it as a side dish and it went really well with a grilled jalapeno chicken. I forgot to add the cotija for the photo, but added it part way thru dinner. lol. It gave it a nice little salty kick. Thanks for sharing Mikekey. Made for Cinco de Mayo Beverage tag.

review by:
(6 May 2015)