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Spring Peas with Mushrooms
Source: dLife

Mint and dill jazz up snap peas and mushrooms.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 117.6
Total Carbs 9.6 g
Dietary Fiber 3.0 g
Sugars 2.1 g
Total Fat 6.7 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 112.9 mg
Protein 2.4 g
Sodium 363.0 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  olive oil
1 each  medium garlic cloves
2 cup  fresh mushroom slices
1 pinch  salt
16 oz  sugar snap peas
0 1/2 oz  fresh mint
1 tbsp  fresh dill weed
1 tsp  balsamic vinegar
  1. Warm oil in a heavy skillet or saucepan. Add the garlic, mushrooms, and a dash of salt, cover, and cook on medium-low heat, stirring occasionally, until the mushrooms release their juices and become tender, about 5 minutes.
  2. Add the snap peas, cover, and cook for another 2 to 3 minutes, until they are bright green and just tender. The liquid from the mushrooms should be enough to cook the peas, but add a tablespoon of water if necessary.
  3. Stir in the mint, dill, balsamic vinegar, and salt to taste and serve immediately.

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