Mushroom Skewers With Burnt Cucumber Saksuka Recipe

Name: Mushroom Skewers With Burnt Cucumber Saksuka Recipe
Total time: 50 min
Yield: 2
Cuisine: Asian

Recipe By Asian Food Network

This delicious vegan plate of seared mushrooms with a cucumber and tomato ragout is like a hug on a plate healthy, hearty and warm with mediterranean herbs and spices. The wonderful umami flavors of mushroom intensifies when seared, leaving a slightly charred exterior and an absolutely juicy interior. Youll definitely have no problem polishing off this addictive snack, especially when paired with a refreshing and creamy burnt cucumber saksuka

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Vegdiet

50minstotal

15minsPrep

20minsCook

ingredients serves

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Ingredients For Mushroom Skewers With Burnt Cucumber Saksuka Recipe

Mushroom skewers
300 gram Button Mushrooms
10 gram Garlic
15 milliliter Balsamic vinegar
25 milliliter Olive oil
8 milliliter Honey
2 teaspoon Fresh parsley
0.25 teaspoon Dried Thyme
0.25 teaspoon Black pepper
Burn cucumber saksuka
200 gram Japanese cucumber
180 gram Canned Chopped Tomatoes
120 gram Green zucchini
40 gram Onion
25 milliliter Rice bran oil
20 gram Garlic
20 gram Tomato paste
0.5 teaspoon Cumin powder
0.5 teaspoon Coriander powder
0.25 teaspoon Sea salt
Garnish

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Nutrition
value

306

calories per serving

14 g Fat5 g Protein39 g Carbs9 g FiberOther

Current Totals

14 g Fat
5 g Protein
39 g Carbs
9 g Fiber

MacroNutrients

Carbs
39 g
Protein
5 g
Fiber
9 g

Fats

Fat
14 g

Vitamins & Minerals

Calcium
120 mg
Iron
6 mg
Vitamin A
1339 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
75 mcg
Vitamin B12
0 mcg
Vitamin C
58 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
72 mg
Manganese
1 mg
Phosphorus
130 mg
Selenium
3 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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