Serves: 6
Total Calories: 121
1. Melt margarine in large skillet over medium heat. Add mushrooms and bell peppers cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Remove mushrooms and bell peppers from skillet cover to keep warm.
2. In same skillet, combine cream, wine, salt and basil. Simmer over low heat for 5 to 7 minutes or until mixture thickens slightly, stirring frequently.
3. Add mushrooms and bell peppers cook until thoroughly heated.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 160 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 190 mg 8% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 2 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Vegetable, 3 Fat
See Cook's Note: Mushrooms
This Creamy Basil Mushrooms recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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