Staff
Makes 15 / The longer you marinate the mushrooms, the better the flavor. If you can, marinate them overnight.
Recipe Yield:
15 servings
Recipe Calories:
53
Recipe Ingredient Details:
1 pound (about 15) medium-sized fresh shiitake mushrooms
MARINADE
6 tablespoons orange juice
4 tablespoons rice vinegar
4 tablespoons canola oil
10 cilantro sprigs, chopped
4 cloves garlic, chopped
2 small Jalapeño peppers, chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
FOR GARNISH
1 large English cucumber, thinly sliced
2 medium tomatoes, thinly sliced
Recipe Instructions:
For fresh mushrooms, wash and discard stems. For dried mushrooms, soak mushrooms in warm water until softened, about 15 minutes, then drain. Discard stems.
Combine all marinade ingredients in a bowl. Mix well. Spoon on top of mushroom caps. Cover and refrigerate for 30 minutes or longer.
Preheat broiler. Place mushroom caps, stem sides up, in a greased baking pan. Spray lightly with cooking spray. Broil with tops 4 inches from heat until light brown, about 5-6 minutes.
To serve, stack cucumbers on a serving plate, topping each with a mushroom and tomato slice; use leftover tomatoes and cucumbers to decorate the plate in an alternating pattern.
Recipe Additional Notes:
Calories 53,Fat 4,Perfat 61,Cholesterol 0,Carbo 5,Protein 1,Fiber N/A,Sodium N/A
Fri, 2012-07-06 00:45
