Potatoes with Mushrooms 'n' Peas Recipe

Potatoes with Mushrooms 'n' Peas Recipe photo by Taste of Home

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Tamara Hanson of Big Lake, Minnesota loves this "remarkably easy dish" she prepares in her microwave, especially in summer. The buttery flavor and tender veggies make this the perfect side dish to virtually any entree.

This recipe is:

Quick

Diabetic Friendly

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Potatoes with Mushrooms 'n' Peas Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

2 medium red potatoes, cut into 1-inch cubes
1 tablespoon butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sliced baby portobello mushrooms
1/2 cup fresh sugar snap peas

Directions

In a 1-qt. microwave-safe dish, combine the potatoes, butter, salt and pepper. Cover and microwave on high for 4 minutes or until crisp-tender. Stir in mushrooms and peas; cover and cook 2-3 minutes longer or until vegetables are tender. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 3/4 cup equals 158 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 345 mg sodium, 22 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Potatoes with Mushrooms 'n' Peas in Cooking for 2 Summer 2008, p11