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Snappy Peas 'n' Mushrooms

 Snappy Peas 'n' Mushrooms
In Annapolis, Maryland, Laura Mahaffey makes this delightful dill-seasoned dish in mere minutes. Just wrap the fresh vegetables in foil, seal tightly and grill until tender. It's that easy.
8-10 ServingsPrep/Total Time: 20 min.


  • 1 pound fresh sugar snap or snow peas
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons sliced green onions
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 2 tablespoons butter
  • Salt and pepper to taste


  • Place peas and mushrooms on a piece of double-layer heavy-duty foil
  • (about 18 in. square). Sprinkle with onions and dill; dot with
  • butter. Fold foil around the mixture and seal tightly.
  • Grill, covered, over medium-hot heat for 5 minutes. Turn; grill 5-8
  • minutes longer or until the vegetables are tender. Open foil
  • carefully to allow steam to escape. Season with salt and pepper.
  • Yield: 8-10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 40 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 25 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.