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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Heat 2 tbsp of the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir and cook for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with 1/4 tsp salt and 1/8 tsp black pepper, then transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the onion and bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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