Oyster Mushrooms and Peppers

Author: Canadian Living

Grilling oyster mushrooms crisps their edges and intensifies their woodsy flavour. If you like, try this recipe with portobellos, shiitake caps or halved large button mushrooms. Sheppard peppers are a nice seasonal alternative to red bell peppers.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 1 lb oyster mushroom
  • 3 sweet red peppers quartered
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

Toss together mushrooms, peppers and 1/4 cup of the oil. Grill, covered, on greased grill over medium-high heat, turning once, until tender and browned, about 8 minutes for mushrooms and 12 minutes for peppers. Transfer to platter.

Mix together remaining oil, basil, vinegar, garlic, salt and pepper; drizzle over vegetables.

Nutritional facts Per serving: about

  • Sodium 194 mg
  • Protein 2 g
  • Calories 143.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 167.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oyster Mushrooms and Peppers

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