When the mushrooms are added to the olive oil, they sizzle. These garlic-and-red pepper infused mushrooms have a feisty flavor.

Janet Mendel
Recipe by Cooking Light


Recipe Summary

4 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the mushrooms, crushed red pepper, salt, and garlic to skillet, and sauté for 3 minutes. Reduce heat to medium. Add broth and black pepper, and cook 5 minutes. Remove from heat, and sprinkle with parsley.


Nutrition Facts

48 calories; calories from fat 32%; fat 1.7g; saturated fat 0.2g; mono fat 0.8g; poly fat 0.3g; protein 2.4g; carbohydrates 7g; fiber 1.4g; cholesterolmg; iron 1.3mg; sodium 81mg; calcium 21mg.