Mushrooms Onions & Peppers
Servings
Prep Time
Cook Time
Ready In
Recipe: #19558
June 13, 2015
Categories: Dinner, Side Dishes, Vegetables, Mushrooms, Onions, Peppers, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Diabetic, Gluten-Free, Low Calorie, Low Fat, No Eggs, Sugar-Free, Vegetarian, Wine, Make it from scratch, Spring, Kosher Dairy more
"This is a great side dish I serve up with steaks."
Ingredients
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.
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