Mushroom Vegetable
This Mushroom Vegetable that is perfect for those who are looking for a nutritious and tasty meal that is also low in calories. It's a vegan and gluten-free dish that is also rich in vitamins and minerals. The recipe uses minimal oil, making it a great option for those who are watching their fat intake. However, people with mushroom allergies should avoid this dish
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
101 kcal
Protein
5 g
Carbs
15 g
Fat
3 g
Fiber
5 g
Ingredients
Olive Oil
1 tsp (5g)
Onion Finely Chopped
0.5 medium cup (80g)
Bell peppers
0.5 cup, sliced (100g)
Button Mushroom
1 cup, sliced (200g)
Clove Garlic, Chopped
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Yellow Bell Pepper
0.5 cup, sliced (100g)
Dried Oregano
1 tsp (2g)
Black Pepper
0.25 tsp (0.5g)
Dried Basil
1 tsp (1g)
Paprika powder
1 tsp (2g)
Instructions
Cooking Steps
Heat oil in a large skillet over medium heat.
Add chopped onion and sauté until it turns translucent and soft.
Add chopped green and yellow bell peppers and continue to sauté for about 5 minutes until the vegetables start to soften.
Add sliced mushrooms, chopped garlic to the skillet and cook for 3-4 minutes until the mushrooms are browned.
Add salt, black pepper, dried oregano, dried basil, paprika and little water to the skillet. Mix well.
Cover the skillet and let the vegetables cook for 5-7 minutes until they are soft and tender.
Serve hot