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Mushroom Ceviche
5
from
2
votes
Mushroom ceviche marinated overnight with lemon juice, cilantro, red onion and bell pepper. All the flavors of ceviche without the seafood! 100% Vegetarian!
Prep Time:
15
minutes
mins
Chill Time:
3
hours
hrs
Total Time:
3
hours
hrs
15
minutes
mins
Yield:
3
servings
Course:
Appetizer
Cuisine:
Latin
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.
Nutrition
Serving:
1
cup
,
Calories:
90
kcal
,
Carbohydrates:
11
g
,
Protein:
3
g
,
Fat:
5
g
,
Saturated Fat:
0.7
g
,
Sodium:
406
mg
,
Fiber:
2
g
,
Sugar:
2
g
- WW Points:
2