Mushroom Ceviche

Original pictures take www.mushroominfo.com site

Mushroom Ceviche

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.

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

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.