Weekly Recipes

Chipotle Mushrooms with Peppers

Chipotle Mushrooms with Peppers

Chipotle Mushrooms with Peppers is flavorful, has a bit of heat, is really easy to make, and is great on its own or in omelettes, burgers, on rice, whatever!

Chipotle Mushrooms with Peppers is a real favorite for me because it’s distinctive, really good, ultra easy, incredibly versatile. It makes a fabulous pizza topping, is great in omelettes, quiches, or scrambled eggs, and makes a great addition to burgers or grilled cheese sandwiches.

The first thing I did with this is put it in some omelettes with provolone cheese and fresh parsley. It takes just a few minutes to create this omelette once you’ve made the mushrooms. I haven’t tried it yet, but I suspect this will freeze pretty well; so it would be worth keeping some of this in the freezer.

You can use more chipotle for spicier or less for just a hint of interesting flavor. I also like this with lots of peppers or just a few. This is just a completely forgiving recipe.

Now about chipotle peppers in adobo sauce: How long do they keep in the fridge? Some microbiologists say 3 months, but some food companies say they last less than a week. My go-to way to confidently store them is by freezing them. I typically put them in very small plastic storage containers and pop them in the freezer. Sometimes I put plastic wrap directly on top so there is no air contact. This ensures both food safety and flavor retention for up to a year. Usually I use just 1-2 tablespoons for a recipe, but in the grocery store the small cans are usually 7-8 ounces. This means I’m always storing them in the fridge or freezer. Chipotles are great to always have on hand.

With this recipe you can vary any of the ingredients to taste. Add more garlic, double the bell peppers, it will always come out really good. Hope you enjoy this and make good use of it!

Sauteed Chipotle Mushrooms with Peppers
Prep time
Cook time
Total time
Recipe type: Vegetable
Cuisine: Southwestern
  • 1 lb mushrooms
  • 1 small onion, chopped (1/4-1/3 cup)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1-2 bell peppers, any color
  • 1-2 tbsp minced chipotle in adobo sauce
  1. Slice or chop the mushrooms. Dump the mushrooms and onion into a large skillet with the butter and olive oil. Simmer, covered, over medium heat for about 5 minutes, stirring occasionally.
  2. In the meantime, slice the bell peppers into strips. You'll have about 2-3 cups of pepper strips.
  3. Add the garlic, peppers and chipotle and simmer, covered, stirring occasionally for about 10 minutes or until vegetables are desired softness.
  4. Serve as a side dish or in another dish such as omelettes, on burgers, in grilled cheese sandwiches, etc.


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