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Mushrooms Pepperoni Bell Peppers in Pan

Sautéed Mushrooms, Pepperoni & Bell Peppers

This wonderful mushroom, pepperoni and bell pepper combination makes a scrumptious side dish or appetizer.
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  • 7 large white mushrooms, cleaned thickly sliced
  • 1 medium size green bell pepper, seeds/stem removed sliced in fairly thick size strips (fajita-size strips)
  • 1/2 of a whole onion (white or yellow onion), peeled sliced fairly thick (fajita-size slices)
  • 3 large cloves garlic peeled and chopped
  • 1 cup sliced pepperoni cut into strips
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon dried oregano leaves
  • 3 dashes salt or to taste
  • 2 dashes ground black pepper
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon chopped Italian parsley for garnish


  • Heat a large skillet on medium heat and add olive oil.
  • Add the bell pepper and stir. When the edges of the bell pepper start to turn a golden color (about 2 minutes), move them towards the outside edges of the pan.
  • To the middle of the pan, add the butter. Stir the butter until it melts.
  • In the center of the pan, add the mushrooms, garlic, pepperoni, onion, dried oregano, salt and pepper. Stir.
  • Continue to sauté and stir until the mushrooms are lightly browned (about 4 to 5 minutes).
  • Top with grated Parmesan cheese and garnish with parsley.
  • Serve right away while warm.