Cherry Tomato and Mushroom Saute
Recipe: #6793
October 15, 2012
Categories: Breakfast, Side Dishes, Snacks, Tomato, Appetizers, Mushrooms, British, Pacific Northwest, Pacific Rim, Brunch, Mothers Day Romantic Dinner, Sunday Dinner, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"Lovely side dish, but I like it for lunch over toasted French bread and sometimes sprinkle with whatever cheese we have around."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (89.6 g)
- Calories 158
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 29.6 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 4.9 g
- Sugars - 0.4 g
- Protein - 4.7 g
- Calcium - 21.4 mg
- Iron - 1.5 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes. Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
Step 2
(Can be prepared an hour or two in advance and reheated). Sprinkle with parsley, season with salt and pepper to taste.
Tips
No special items needed.
1 Reviews
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