Cucumbers with Mushroom Stuffing
|Thin cucumbers||2 , peeled and cut into slices 3/4 inch thick (About 7 Inches Long, Ends Removed)|
|Firm mushrooms||1⁄2 Pound, finely chopped|
|Vegetable oil||1 Tablespoon (Preferably Cold Pressed Safflower)|
|Fresh lemon juice||1 Teaspoon|
|Chopped fresh dill weed/1 1/2 teaspoons dried dill weed||1 Tablespoon|
|Herb salt/Vegetable salt||To Taste|
|Freshly ground pepper||To Taste|
|Lettuce leaves||4 (For Garnish)|
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.