Mushroom Antipasto

Name: Mushroom Antipasto
Total time: 30 min
Yield: 6
Ingredients: 500g of fresh mushroom (champignon); 1/2 teaspoon of salt or to taste; For the sauce; 1/4 cup of olive oil (60ml); 4 cloves of garlic; 1/2 cup of parsley; 3 tablespoons of lemon juice; 4 tablespoons of water; 2 cups of fresh parsley, chopped in a processor (120g); 1/2 teaspoon of salt or to taste; To decorate (optional); Fresh parsley leaves

1
500g of fresh mushroom (champignon)
2
1/2 teaspoon of salt or to taste
3
For the sauce
4
1/4 cup of olive oil (60ml)
5
4 cloves of garlic
6
1/2 cup of parsley
7
3 tablespoons of lemon juice
8
4 tablespoons of water
9
2 cups of fresh parsley, chopped in a processor (120g)
10
1/2 teaspoon of salt or to taste
11
To decorate (optional)
12
Fresh parsley leaves

Ingredients

1
500g of fresh mushroom (champignon)
2
1/2 teaspoon of salt or to taste
3
For the sauce
4
1/4 cup of olive oil (60ml)
5
4 cloves of garlic
6
1/2 cup of parsley
7
3 tablespoons of lemon juice
8
4 tablespoons of water
9
2 cups of fresh parsley, chopped in a processor (120g)
10
1/2 teaspoon of salt or to taste
11
To decorate (optional)
12
Fresh parsley leaves

Directions

1
Wash the mushrooms and pat them dry
2
Remove the stems
3
Season with salt and set aside
4
Grill the mushrooms in a hot pan for 3 minutes or until golden brown
5
Prepare the sauce: blend all ingredients in a blender until well mixed
6
Combine the grilled mushrooms with the sauce, or place some of the sauce on individual plates and arrange the mushrooms on top
7
Garnish with fresh parsley leaves
8
142 calories per serving