| Level: | Easy |
| Total: | 11 min |
| Prep: | 10 min |
| Inactive: | 1 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 11 min |
| Prep: | 10 min |
| Inactive: | 1 min |
| Yield: | 8 servings |
Ingredients
- 2 lemons, juiced
- 1 tablespoon extra-virgin olive oil
- Coarse grained salt and cracked black pepper
- 3/4 pound white button mushrooms, trimmed and quartered
Instructions
- In a medium non-reactive bowl, whisk together the lemon juice, olive oil, salt, and pepper. Taste and adjust seasonings. Add the mushrooms and let stand in the refrigerator at least 1 hour or overnight.
Nutrition Facts
| Calories | 28 calorie |
| Total Fat | 1.9 grams |
| Saturated Fat | 0.3 grams |
| Carbohydrates | 2.4 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 1.3 grams |
| Calories | 28 calorie |
| Total Fat | 1.9 grams |
| Saturated Fat | 0.3 grams |
| Carbohydrates | 2.4 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 1.3 grams |
Reviews
these are easy to prepare, healthy & very good, especially for the summer months.
These were a hit, and the stuffing is good enough to serve as a dip too. However, the prep time was underrated. Be sure to leave enough time for chopping and zesting.