Recipe details
Side Dishes
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Mushrooms with Bell Peppers and Cheese
30min
4 servings
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This simple and flavorful side dish combines earthy mushrooms with sweet, colorful bell peppers sautéed with garlic and herbs, then topped with melted cheese. It's a quick and satisfying way to enjoy vegetables that pairs well with a variety of main courses.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content
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Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare vegetables
Clean the mushrooms and slice them. Cut the bell peppers into 1-inch pieces, discarding the stems and seeds. Peel and mince the garlic. Shred the cheddar cheese.
Heat oil
In a large, oven-safe skillet, heat the olive oil over medium-high heat.
Sauté mushrooms
Add the sliced mushrooms to the hot oil and cook, stirring occasionally, until they release their liquid and begin to brown, about 6-8 minutes.
Add bell peppers and garlic
Add the bell pepper pieces and minced garlic to the skillet with the mushrooms. Sauté until the peppers are crisp-tender, about 4-5 minutes.
Add seasonings
Sprinkle the dried oregano, dried thyme, salt, and black pepper over the vegetables. Stir to combine and cook for an additional 1-2 minutes.
Add cheese
Sprinkle the shredded cheddar cheese evenly over the top of the vegetables.
Melt cheese
Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on it to prevent burning.
Serve
Remove the skillet from the oven and let cool slightly. Serve the mushrooms with bell peppers and cheese hot as a side dish.
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