Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb fresh shiitake mushrooms or oyster mushrooms, stems removed
- 6 tablespoons fresh lemon juice
- 4 garlic cloves, finely minced
- 4 tablespoons flat-leaf Italian parsley, coarsely chopped
- 2 tablespoons olive oil
- *fresh ground black pepper, to taste
Directions
Preheat the broiler. Clean the mushroom caps with a damp papaer towel. Save the stems for stock or to flavor sauces.
In a small bowl, combine 4 tbls. of the lemon juice,the garlic, 3 tbls. of the parsley, and the oil and pepper. Mix well.
Line a 17x11" jelly roll pan with foil. Arrange the mushrooms,top side up, on the foil, and brush genorously with the lemon juice mixture.
Place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes.
To serve, sprinkle the mushrooms with the remaining 2 tbls. lemon juice, 1 tbls. of parsley, and pepper to taste.
Category:Nigerian Recipes
Category:Nigerian Appetizers