1 pound fresh mushrooms, sliced (about 5 cups)
2 large green peppers, sliced
1 medium onion, sliced
1/4 cup olive oil
2 large tomatoes, peeled, seeded and diced
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon garlic powder


1. In a large skillet over medium heat, heat oil. Add mushrooms, peppers and onions; cook until mushrooms are golden and vegetables are tender, about 10 minutes.
2. Add tomatoes and seasonings; stir. Cover and simmer 20 minutes, stirring occasionally.
This dish can be used as a filling or relish to spice up scrambled eggs, omelets or simply cooked meat and fish. It will keep in the refrigerator for several days, reheat portions as needed.
Mushrooms and Peppers
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