Spanish Mushrooms, Peppers and Garlic (Champinones, Pimientos y Ajo)

Sauteed mushrooms
Claudia Totir / Getty Images
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 to 3 servings
Nutritional Guidelines (per serving)
219 Calories
14g Fat
21g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 to 3 servings
Amount per serving
Calories 219
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 272mg 12%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 12%
Protein 5g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mushrooms and peppers sautéed with plenty of garlic is a versatile dish. It makes a good side dish to accompany meat, chicken or eggs, but can be served as a “tapa” with slices of rustic bread. Preparation is simply slicing the mushrooms, pepper, and garlic, then sautéeing them in olive oil.


  • 1/2 lb. mushrooms (white or brown)
  • 1 whole red pepper
  • 3 to 4 garlic cloves
  • 3 tbsp. extra virgin olive oil
  • Salt to taste

Steps to Make It

  1. Gather the ingredients.

  2. Rinse mushrooms under cold water. Trim stems of mushrooms and slice them thinly.

  3. Rinse red pepper and remove the stem. Cut peppers in half lengthwise, remove seeds and devein peppers. Slice in thin strips.

  4. Peel garlic and thinly slice.

  5. Pour 2-3 tablespoons of extra virgin olive oil into a large, heavy-bottomed frying pan. Heat on medium. When the oil is hot, add mushroom, pepper and garlic slices. Saute until vegetables are soft, being careful not to burn the garlic or over-cook the vegetables. Serve warm.

  6. Enjoy!


This recipe makes four servings as a side dish so if you want more, double the recipe.