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Cucumbers With Mushroom Stuffing

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Ingredients
  Thin cucumbers 2 , peeled and cut into slices 3/4 inch thick (About 7 Inches Long, Ends Removed)
For stuffing
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy

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