Description
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.
Yield: 3servings | Serving Size: 1cup
Ingredients
2roasted garlic cloves
8ozwhite button mushrooms, sliced thin
1small red onion, sliced
1/2green bell pepper, sliced into thin strips
1/2red bell pepper, sliced into thin strips
1/3cupfreshly squeezed lemon juice
1/2cupvegetable broth, Pacific
1tbspchopped cilantro
1/4teaspoonhoney, or agave for vegan
1teaspoonfinely chopped jalapeno
1tbspolive oil
1teaspoonkosher salt
1/8teaspoonblack pepper
Instructions
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.
- In a medium bowl, combine the remaining ingredients, whisk well then pour over mushrooms.
- Cover and refrigerate at least a few hours, or overnight.
Last Step:
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Nutrition
Serving: 1cup, Calories: 90kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 0.7g, Sodium: 406mg, Fiber: 2g, Sugar: 2g
