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

Potatoes with Mushrooms 'n' Peas Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
Originally published as Potatoes with Mushrooms 'n' Peas in Cooking for 2 Summer 2008, p11

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.

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Reviewed Sep. 9, 2009

Can anyone tell me where to purchase serving for "2"sized casseroles. joynan@earthlink.net

MY REVIEW
Reviewed Sep. 8, 2009

I thought the Cooking for 2 magazine was dicontinued?

tchristine

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