Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator
- 2 pound white mushroom
- ⅓ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup fresh lemon juice freshly squeezed
- ½ cup orange juiced freshly squeezed
- 2 tablespoon pickled jalapeno small can in the Mexican aisle
- ½ cup fresh cilantro chopped
- ½ red onion thinly sliced
- 1 red bell pepper diced
- ½ cup fresh chive chopped or green onion
Slice each mushroom into 4 parts
In a non-reactive bowl (preferably glass mixing bowl), toss the mushroom with olive oil, salt and pepper. Let sit for 10 minutes.
Stir in the lemon and orange juices, cover, and refrigerate to chill before serving.
Before serving, fold in red onion, bell pepper, cilantro, jalapeno, and chives.
Reheating Instructions Serve chilled.
Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 1mg