Sautéed Mushrooms, Pepperoni and Bell Peppers
This mushroom, pepperoni and bell pepper combination is an easy side dish or appetizer.
Ingredients
For the Vegetables and Pepperoni
- 1 tablespoon olive oil
- 1 medium size green bell pepper, seeds/stem removed sliced in fairly thick size strips (fajita-size strips)
- 2 tablespoons butter (salted)
- 7 large white mushrooms, cleaned thickly sliced
- 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 teaspoon dried oregano leaves
- 3 dashes salt or to taste
- 2 dashes ground black pepper
For the Toppings and Garnish
- 1 tablespoon grated parmesan cheese
- 1 tablespoon chopped Italian parsley for garnish
Instructions
Sauté the Vegetables and Pepperoni:
- Heat a large skillet on medium heat and add olive oil.
- Add the cut bell pepper and stir. When the edges of the bell peppers 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 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).
For the Topping and Garnish:
- Top with grated Parmesan cheese and garnish with parsley.
Serve:
- Serve warm.