Ceviche Salad Stuffed Mushrooms Food

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

MUSHROOM CEVICHE

Steps:

• Steam mushrooms just until soft.
• Let cool.
• Add next 7 ingredients chill in fridge and serve with tostadas or crackers of your choice.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
• Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
• Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
• Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

CEVICHE SALAD STUFFED MUSHROOMS

Steps:

• COMBINE lime juice, peanut oil, crushed peppercorns, tomato seeded and fine diced, zucchini finely diced, frozen peas, salt & pepper to taste in a bowl.
• ADD cleaned, chopped scallops and cleaned, peeled, finely chopped shrimp; cover and MARINATE 2 - 4 hours.
• When marinated time is complete, MASH peeled avocado and finely diced scallions to marinated mixture; do not drain marinate; set aside for 30 minutes.
• 30 minutes before serving, remove stems from mushrooms and wipe clean; SET ASIDE.
• In bowl, COMBINE vegetable oil, garlic, salt & pepper to taste and lemon juice.
• With pastry brush, wipe mushrooms with vegetable oil, garlic mixture inside and outside.
• Fill mushrooms with ceviche salad; garnish with scallions.
• Prep Time: 4 1/2 hours if marinating 4 hours; 2 ½ if marinating for 2 1/2.

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly. , Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm.