Low-Carb Mushrooms and Peppers with Wine and Herbs Recipe

mushrooms and peppers
Glow Cuisine/Getty Images
Total Time 20 min
Prep 10 min, Cook 10 min
Yield 2 large svgs Mushrooms & Peppers

These delicious veggies can be made with wine, stock, or water, and any herb or herb mixture you like. You can also make it with any color peppers, though many prefer the look, taste, and nutrition in red peppers. Fore more information on red bell peppers be sure to check out the section below after the directions to this recipe.

This delicious and healthy side dish is the quintessential accompaniment for grilled steak, chicken, fish, shell fish. It can also be served as a vegetarian or vegan main course served over rice or as a sandwich or wrap.


  • Small amount of olive oil to coat the pan
  • 8 ounces sliced button or cremini mushrooms
  • 1 cup chopped red bell pepper (or different-colored bell peppers to equal 1 cup)
  • Salt and pepper to taste
  • 2 cloves minced garlic
  • 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme (tarragon or basil also work well, or pick  your own favorite)
  • 2 tablespoons dry white wine, chicken stock or vegetable stock


  1. Heat a large nonstick skillet over medium-high  heat. Add a small amount of olive oil or lightly coat the pan with cooking spray.
  2. Add 8 ounces sliced button or cremini mushrooms and cook until they begin to brown and start to exude their juices.
  3. Add 1 cup chopped red bell pepper (or a combination of different-colored bell peppers). Cook for 2 to 3 minutes, and then add salt and pepper to taste, 2 cloves minced garlic and 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme. Cook for 30 more seconds (don't burn the garlic!).
  1. Add 2 tablespoons dry white wine OR chicken stock OR dry red wine OR beef stock OR vegetable stock. Stir and cook until the liquid evaporates.

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