Name: Mushroom Ceviche Recipe
Prep time: 15 min
Cook time: 0
Total time: 3 h 15 min
Yield: 3
Cuisine: American
Ingredients: 2 roasted garlic cloves; 8 oz sliced thin White Button Mushrooms; 1 sliced small red onion; ½ sliced into thin strips green bell pepper; ½ sliced into thin strips red bell pepper; ⅓ cup freshly squeezed lemon juice; ½ cup Pacific vegetable broth; 1 tbsp chopped cilantro; ¼ tsp or agave honey; 1 tsp finely chopped Jalapeno; 1 tbsp olive oil; 1 tsp kosher salt; ⅛ tsp black pepper

How To Make Mushroom Ceviche

You only need 15 minutes to prep this ceviche recipe, packed with button mushrooms marinated in a zesty and spicy mix of lemon and chili, for a tasty side.

Preparation: 15 minutes

Cooking:

Chill Time: 3 hours

Total: 3 hours 15 minutes

Serves:

Ingredients

2garlic cloves,roasted
8ozwhite button mushrooms,sliced thin
1small red onion,sliced
½green bell pepper,sliced into thin strips
½red bell pepper,sliced into thin strips
⅓cuplemon juice,freshly squeezed
½cupvegetable broth,Pacific
1tbspcilantro,chopped
¼tsphoney,or agave
1tspjalapeño,finely chopped
1tbspolive oil
1tspkosher salt
⅛tspblack 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 lemon juice, broth, cilantro, honey, jalapeno, olive oil, salt, and pepper, whisk well, then pour over the mushrooms.
Cover and refrigerate for at least a few hours or overnight.
Serve, and enjoy!

Nutrition

Calories: 87.43kcal
Fat: 4.97g
Saturated Fat: 0.70g
Monounsaturated Fat: 3.30g
Polyunsaturated Fat: 0.64g
Carbohydrates: 9.94g
Fiber: 2.10g
Sugar: 5.02g
Protein: 3.22g
Sodium: 491.28mg
Calcium: 18.89mg
Potassium: 393.38mg
Iron: 0.69mg
Vitamin A: 37.43µg
Vitamin C: 56.28mg

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