An interesting combination of flavors and textures make these mushroom filled cucumbers a tantalizing treat. Served as an appetizer or a salad, these visually stunning cups are certain to amaze anyone at your dinner table.
Cucumber Cups with Mushroom Relish
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
An interesting combination of flavors and textures make these mushroom filled cucumbers a tantalizing treat. Served as an appetizer or a salad, these visually stunning cups are certain to amaze anyone at your dinner table.
Course:
Appetizer, Salad
Cuisine:
Italian
Servings: 8
Ingredients
- 2 cucumbers peeled
- 1/4 pound mushrooms finely diced
- 2 Tablespoons marinated artichokes finely diced
- 1 clove garlic minced
- 1/4 cup peppadew peppers finely diced
- 2 Tablespoons carrot finely diced
- liquid from marinated artichokes or Italian dressing
- 1/4 cup balsamic vinegar reduced by half
Method
-
Begin by peeling the cucumber and cutting into 1½” thick slices. Using the tip of a vegetable peeler or a melon baller, scoop out the core of the cucumber about two-thirds of the way through the slice, leaving just enough to create a bottom in the cup. Cover and refrigerate.
-
Finely dice the mushrooms, marinated artichokes, garlic, peppers, and carrots. Toss in a small bowl with just enough of the liquid from the marinated artichokes or Italian dressing to coat the vegetables.
-
Cover mixture and chill.
-
In a small sauce pan over medium high heat, reduce some balsamic vinegar by half or until thickened. Stir to prevent the vinegar from scorching.
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Spoon mushroom mixture into cucumber cups and drizzle with a small amount of the balsamic reduction.
Cooks Notes
Peppadew peppers are one of my favorites. If you have not used them I highly recommend them.
