Sauteed Peppers and Mushrooms with Caramelized Onions
Delight your taste buds with this vibrant and flavorful dish of Sautéed Peppers and Mushrooms with Caramelized Onions! Bursting with sweetness from golden caramelized onions and a savory medley of tender mushrooms and colorful bell peppers, this recipe is a symphony of textures and tastes. Enhanced with hints of garlic and thyme, this one-skillet dish is as simple to prepare as it is satisfying. Perfect as a side dish, vegetarian main, or flavorful addition to pasta, rice, or crusty bread, it’s a versatile recipe that fits any occasion. Garnished with fresh parsley for a pop of color and freshness, this quick and easy recipe will become a standout on your dinner table. Ideal for weeknights or special gatherings, this healthy, vegetable-forward dish is as appealing to the eye as it is to the palate.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion
- 2 medium bell peppers (red, yellow, or orange)
- 8 ounces cremini or white button mushrooms
- 2 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Peel and slice the onion into thin half-moons. Set aside.
Slice the bell peppers into thin strips, discarding the seeds and stems. Set aside.
Clean and slice the mushrooms into 1/4-inch pieces. Mince the garlic cloves. Set aside.
Heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat.
Add the sliced onions to the skillet and reduce the heat to medium-low. Cook, stirring occasionally, for 12-15 minutes, or until the onions are soft and golden brown. Remove the onions from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to medium and add the bell peppers. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
Add the mushrooms to the skillet with the peppers. Cook for 7-8 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.
Stir in the minced garlic, salt, black pepper, and dried thyme (if using). Cook for an additional 1-2 minutes, or until the garlic is fragrant.
Return the caramelized onions to the skillet and stir gently to combine. Cook for another 2 minutes to heat through.
Taste and adjust seasoning if needed. Remove from heat and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 21.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
