Cucumbers with Mushroom Stuffing Recipe
Ingredients
| 2 thin cucumbers about 7 inches long (ends removed), peeled and cut into slices 3/4 inch thick | ||
| Stuffing | ||
| 1/2 pound firm mushrooms, finely chopped | ||
| Vegetable oil | 1 Tablespoon, pressed | |
| Lemon juice | 1 Teaspoon | |
| Teaspoons | 1 Tablespoon, dried | |
| Herb or vegetable salt | ||
| Ground pepper | 1 To taste | |
| Lettuce leaves (garnish) | ||
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.
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.
Chef
