Cooked Bell Peppers & Mushrooms
photo by vrvrvr
- Ready In:
- 23mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 59.14 ml chicken stock or 59.14 ml water
- 4.92 ml unsalted butter
- 1 large red bell pepper, cored, seeded and cut into 1 inch squares
- 1 yellow bell peppers or 1 green bell pepper, cored, seeded and cut into 1 inch squares
- 226.79 g mushroom, sliced
- 2.46 ml tarragon or 29.58 ml fresh tarragon, chopped
- 0.61 ml salt
- 14.79 ml parmesan cheese
directions
- Heat stock and butter in a heavy nonstick skillet over medium heat.
- Saute bell peppers and mushrooms 7 to 8 minutes, or until mushrooms are tender.
- Stir in tarragon and season with salt and pepper to taste.
- Cook another minute.
- Sprinkle with cheese.
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Reviews
-
This is fabulous! I substituted white wine for the chicken stock, and garnished with a little fresh parsley. Also, I didn't cut my peppers into squares, just sliced them into strips. Yum, is this ever delicious. I used extra large fresh mushrooms (from BJs) and they make it hearty enough to be a main course! The sprinkling of Parmesan cheese as a finishing touch is perfect. We will gladly be making this winner again!
Tweaks
-
This is fabulous! I substituted white wine for the chicken stock, and garnished with a little fresh parsley. Also, I didn't cut my peppers into squares, just sliced them into strips. Yum, is this ever delicious. I used extra large fresh mushrooms (from BJs) and they make it hearty enough to be a main course! The sprinkling of Parmesan cheese as a finishing touch is perfect. We will gladly be making this winner again!
RECIPE SUBMITTED BY
Dancer
Guelph, 0