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
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings8
Ingredients
2cucumbers peeled
1/4poundmushrooms finely diced
2Tablespoonsmarinated artichokes finely diced
1clovegarlic minced
1/4cuppeppadew peppers finely diced
2Tablespoonscarrot finely diced
liquid from marinated artichokes or Italian dressing
1/4cupbalsamic vinegarreduced 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.
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.