Mushrooms Onions & Peppers

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is a great side dish I serve up with steaks."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (127.2 g)
  • Calories 32.2
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 604.7 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.9 g
  • Protein - 0.7 g
  • Calcium - 57.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0 mg

Step 1

Grind the rosemary into a powder with a mortar and pestle or spice grinder and set aside.

Step 2

Grease a casserole dish with butter and pour in the wine.

Step 3

Toss in the onions, peppers and mushrooms in that order and sprinkle with herbs and seasonings.

Step 4

Cover and cook in a preheated 350 degree oven for 30 minutes or until vegetables are to your desired doneness.

Step 5

Enjoy!

Tips & Variations


No special items needed.

Related

Tis

I had mushrooms and capsicum left over in the fridge which I needed to use urgently. I came across this recipe and decided to try it, thinking that I possibly would not like it. WELL was I wrong, I made this for myself and thoroughly enjoyed it. I served it on toast and at the last minute decided to add a poached egg for the top. This made for a perfectly wonderful meal, which I immensely enjoyed. I could never have used my leftovers in any better way. Thanks Bea.

review by:
(1 Jan 2017)

Bergy (RIP" Forever in our Kitchen)

Great combination and just enough added spice to make it interesting. Instead of making it in a casserole I made individual packages - 350 oven for 25 minutes. I had mini peppers & brown mushrooms on hand so used them. This side dish will be made again. 24 Sept 2015 Made again, stovetop in skillet. Added 2 tablespoons Baby Ray BBQ sauce

(16 Jun 2015)