Ceviche Salad Stuffed Mushrooms Recipes

QUICK MUSHROOM CEVICHE

Steps:

• Combine mushrooms, onion, and cilantro in a glass bowl. Add ketchup and lime juice; mix well. Season with salt. Chill for 30 minutes. Sprinkle with chopped avocado before serving.

HALIBUT CEVICHE SALAD

Steps:

• For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
• Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
• For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
• For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
• To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

CHEESY STUFFED MUSHROOMS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.

WARM MUSHROOM SALAD STUFFED TOMATOES

Steps:

• Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.
• Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.
• Divide the warm salad among the 4 tomato halves and serve.

MUSHROOM CEVICHE

Steps:

• Place mushrooms in a bowl and toss with olive oil. In another bowl, combine lemon juice, garlic, ginger, jalapeno pepper and salt to taste. Add mushrooms, and marinate 30 minutes at room temperature.
• Add the scallions and dill, and marinate for another 30 minutes. Check the seasonings, sprinkle with diced red pepper and 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.

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.