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Cucumber Cups with Mushroom Relish
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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
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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.
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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.
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Cover mixture and chill.
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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.