90 Cals 3 Protein 11 Carbs 5 Fats
PREP TIME:
15 mins
CHILL TIME:
3 hrs
TOTAL TIME:
3 hrs 15 mins
YIELD:3 SERVINGS
COURSE:Appetizer
CUISINE:Latin
Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!
INGREDIENTS
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
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.
Serving: 1cup, Calories: 90kcal, Carbohydrates: 11g, Protein: 3g, Fat: 5g, Saturated Fat: 0.7g, Sodium: 406mg, Fiber: 2g, Sugar: 2gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:3