Cucumbers with Mushroom Stuffing Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Thin cucumbers2 , peeled and cut into slices 3/4 inch thick (About 7 Inches Long, Ends Removed)
For stuffing
 Firm mushrooms1⁄2 Pound, finely chopped
 Vegetable oil1 Tablespoon (Preferably Cold Pressed Safflower)
 Fresh lemon juice1 Teaspoon
 Chopped fresh dill weed/1 1/2 teaspoons dried dill weed1 Tablespoon
 Herb salt/Vegetable salt To Taste
 Freshly ground pepper To Taste
 Lettuce leaves4 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 211 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 436.4 mg18.2%

Total Carbohydrates 14 g4.6%

Dietary Fiber 3.4 g13.6%

Sugars 5.9 g

Protein 8 g16.4%

Vitamin A 82.5% Vitamin C 45.4%

Calcium 5.7% Iron 15.3%

*Based on a 2000 Calorie diet

Directions

Scoop out centers of each cucumber slice using melon bailer; reserve centers.
Pat cucumber slices and centers dry with paper towels.
For stuffing: Combine mushrooms, oil and lemon juice in small skillet and cook over high heat 1 minute.
Add dillweed, salt and pepper and continue cooking over high heat until liquid evaporates, about 1 to 2 minutes.
Transfer mixture to small bowl, cover and refrigerate.
Just before serving, fill cucumber slices with mushroom mixture.
Cover with reserved centers.
Arrange lettuce on platter and top with stuffed cucumbers.
Stuffing can be prepared 2 to 3 hours ahead.
Quantcast