6 Servings
1/2 cup basil leaves
8 ounces mushrooms
2 tablespoons olive oil
3
cloves garlic, minced
1/4 teaspoon salt
1 red bell pepper, cut into strips
1
yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1
1/2 teaspoons grated lemon rind
freshly ground black pepper
Rinse basil and drain thoroughly. Chop finely and set aside. Wipe mushrooms
with a clean, damp cloth. Slice thinly and set aside. Heat olive oil in a nonstick
skillet or wok over medium heat. Add garlic and sauté 1 minute. Add mushrooms and
salt. Cover and cook 5 minutes. Uncover and allow juices to evaporate. Stir in bell
peppers and stir-fry until tender-crisp. Add lemon rind and cook 1 minute more. Stir
in basil and black pepper.
Amount Per Serving
Calories 75 Calories from Fat 49
Percent Total Calories
From:
Fat 65% Protein 7% Carb. 27%
Nutrient Amount per Serving Value
Total Fat 5 g 8%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 100 mg 4%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 1 g
Vitamin A 31% Vitamin C 102% Calcium 0% Iron 5%
