Mushroom Ceviche - Skinnytaste

By sheilaolim

Servings: 3 • Size: 1 cup • Old Points: 2 • Weight Watcher Points+: 3 pt
Calories: 90 • Fat: 5 g • Carb: 11 g • Fiber: 2 g • Protein: 3 g • Sugar: 2 g
Sodium: 406 mg • Cholest: 0 mg

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

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.