We had a wonderful Valentine’s dinner on Tuesday but when I woke up on Wednesday I felt terrible and stuffed from overeating rich food. So for lunch I made a fulfilling salad with tons of veggies and marinated mushrooms that took the salad from average to amazing. These mushrooms are also fun as tapas or as a party snack.
10 white mushrooms, cut into half and then half again
1/4 cup zucchini, diced
4 sun dried tomatoes in oil, minced
1 tsp dried herb provencal
1/8 cup lemon lemon juice
Salt and black pepper to taste
Combine everything in a bowl and blend well. Let the mushrooms and vegetables soak up the liquid and spices for half an hour before serving.