in

Mushroom Ceviche Recipe

Mozzarella Basil and Tomato Skewers
Mozzarella Basil and Tomato Skewers
Print

Mushroom Ceviche Recipe

Mushrooms marinated overnight with lemon juice, cilantro, red onion and bell pepper. I couldn’t decide if I wanted to call this poor man’s ceviche or vegetarian ceviche, but what I did want to make clear is that the flavors in these marinated mushrooms are what you would expect to taste when enjoying ceviche, only without the seafood.

This makes a great appetizer, and the flavor gets better with time. My husband, who’s not a mushroom fan loved this! You can make this up to a few days ahead, if desired, it would last a week if not longer.

  • Author: VA

Ingredients

Mushroom Ceviche

Servings: 3 • Size: 1 cup • Points+: 3 pt • Smart Points: 2

Calories: 90 • Fat: 5 g • Carb: 11 g • Fiber: 2 g • Protein: 3 g • Sugar: 2 g

Sodium: 406 mg  • Cholest: 0 mg

 

 

2 roasted garlic cloves

8 oz white button mushrooms, sliced thin

1 small red onion, sliced

1/2 green bell pepper, sliced into thin strips

1/2 red bell pepper, sliced into thin strips

1/3 cup freshly squeezed lemon juice

1/2 cup vegetable broth (Pacific)

1 tbsp chopped cilantro

1/4 teaspoon honey (or agave for vegan)

1 teaspoon finely chopped jalapeno

1 tbsp olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper

Instructions

Directions:

 

In a cast iron skillet, roast 2 garlic cloves until brown on each side.  Mash the garlic and place in a large bowl with the mushrooms, red onion and bell peppers.

 

Mozzarella Basil and Tomato Skewers

Mozzarella Basil and Tomato Skewers Recipe

Mussels in Basil Cream Sauce

Mussels in Basil Cream Sauce Recipe