Ceviche Salad Stuffed Mushrooms
Elevate your appetizer game with these vibrant and flavorful Ceviche Salad Stuffed Mushrooms! Perfectly tender white button mushroom caps are generously filled with a zesty shrimp ceviche mixture featuring fresh lime juice, juicy plum tomatoes, creamy avocado, and a hint of heat from jalapeño. A quick sauté of the finely chopped mushroom stems adds depth, while the lime-infused shrimp give this dish a refreshing, citrusy zing. Baked to perfection in just minutes, these bite-sized delights are ideal for entertaining or as a creative starter for any occasion. Serve warm or at room temperature with a sprinkle of fresh cilantro for a stunning and satisfying presentation. This unique appetizer blends the seafood-forward charm of ceviche with the earthy goodness of mushrooms for a truly unforgettable dish!
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Recipe Information
Ingredients
- 12 pieces large white button mushrooms
- 200 grams shrimp (peeled, deveined, and chopped)
- 60 ml lime juice
- 0.25 cup red onion (finely diced)
- 0.5 cup plum tomato (finely diced)
- 2 tablespoons fresh cilantro (chopped)
- 1 piece jalapeño (seeded and finely chopped)
- 0.5 cup avocado (diced)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 clove garlic (minced)
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by wiping them with a damp paper towel and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.
In a bowl, combine the lime juice, chopped shrimp, red onion, plum tomato, cilantro, jalapeño, sea salt, and black pepper. Mix well and let the mixture marinate for 10 minutes to allow the flavors to meld and the shrimp to slightly 'cook' in the lime juice.
Heat the olive oil in a small skillet over medium heat. Add the minced garlic and chopped mushroom stems, and sauté for 2-3 minutes, or until softened. Remove from heat and let cool slightly.
Fold the sautéed mushroom stems and diced avocado into the ceviche mixture.
Arrange the mushroom caps on a baking sheet, cavity side up. Spoon the ceviche mixture evenly into each of the mushroom caps, mounding slightly.
Bake for 8-10 minutes, or until the mushrooms are tender and juicy.
Remove from the oven and serve warm or at room temperature. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
