Grilled Bell Peppers Onion And Mushrooms Recipes

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GRILLED BELL PEPPERS, ONION AND MUSHROOMS



Grilled Bell Peppers, Onion and Mushrooms image

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

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Steps:

  • Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
  • When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
  • Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g

PEPPERS, ONIONS AND MUSHROOMS



Peppers, Onions and Mushrooms image

This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.

Provided by Happy Harry 2

Categories     Onions

Time 1h5m

Yield 12

Number Of Ingredients 11

4 red peppers
2 yellow peppers
1 green pepper
2 red onions
2 white onions
25 medium button mushrooms
2 -4 garlic cloves, minced (optional)
2 tablespoons canola oil
1/2-1 teaspoon salt
1 teaspoon black pepper, fresh ground
red pepper flakes (optional)

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Steps:

  • Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
  • Using large skillet, heat oil over medium-high heat.
  • Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
  • Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
  • Add mushrooms, combining well.
  • Add black pepper, garlic, and pepper flakes.
  • Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
  • Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
  • Remove skillet from heat. Stir.
  • Allow to cool. Peppers and mushrooms should still have body to them.
  • I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
  • I have kept this mix frozen for over a year without change in flavor.

Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS



Hamburger Steaks with Peppers, Onions, and Mushrooms image

I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.

Provided by Bibi

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds ground beef (90% lean)
⅓ cup plain dried bread crumbs
1 egg, lightly beaten
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 cups sliced fresh mushrooms
¾ cup sliced onion
½ red bell pepper, sliced into strips
½ green bell pepper, sliced into strips
salt and ground black pepper to taste
½ cup beef broth

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Steps:

  • Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
  • Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
  • Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
  • Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g

GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS



Grilled Boudin with Onions, Peppers, and Mushrooms image

Once you grill boudin, you'll never boil it again. Grilling gives it a slightly smoky flavor and really brings out the flavor inside. The seasoned veggies are cooked alongside it and done at the exact same time.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 4

Number Of Ingredients 8

2 red bell peppers, cut into 2 inch pieces
1 large red onion, sliced into petals
4 ounces button mushrooms, sliced
1 tablespoon olive oil
1 teaspoon seafood seasoning (such as Old Bay®)
4 links boudin sausage
4 hot dog buns
2 tablespoons spicy brown mustard

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Steps:

  • Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
  • Place boudin in hot dog buns, top with mustard, and serve with vegetables.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 44.8 g, Cholesterol 18.8 mg, Fat 11.7 g, Fiber 5 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 801 mg, Sugar 7.1 g

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS



Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Categories     Mushroom     Onion     Pepper     Vegetable     Vegetarian     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

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Steps:

  • Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
  • Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
  • Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

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