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Ingredients55 m servings 253 cals
Original recipe yields 6 servings
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
- Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
- Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.
Per Serving: 253 calories; 17.4 g fat; 24.2 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 389 mg sodium. Full nutrition
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