Citrus and Soy Mushrooms

Oxmoor House
These Thai-flavored mushrooms are a refreshing addition to an appetizer buffet. Plus, you can make the dish a day ahead—ideal for entertaining.
6 servings (serving size: 1/2 cup)


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1 pound whole mushrooms, cleaned
1/4 cup finely chopped green onions (white part only)
2 tablespoons chopped fresh parsley
3 tablespoons low-sodium soy sauce
1/4 teaspoon grated fresh lime rind
1 1/2 tablespoons lime juice
1 tablespoon extravirgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
Cooking spray


Prep: 17 Minutes
Cook: 5 Minutes
Other: 2 Hours

Combine first 10 ingredients in a large zip-top plastic bag; seal tightly. Toss gently to coat mushrooms well. Refrigerate at least 2 hours or overnight, turning occasionally. 017AppBevMX1_vrt0831.qxp 9/4/07 11:06 AM Page 22

Preheat broiler.

Drain mushrooms, reserving marinade. Arrange mushrooms on a broiler pan coated with cooking spray. Broil 5 minutes or until tender.

Broil 5 minutes or until tender. 4. While mushrooms broil, place reserved marinade in a small saucepan and bring to a boil over medium-high heat. Cook 2 minutes or until reduced to 2 tablespoons. Toss mushrooms gently with reduced marinade. Serve warm or at room temperature with wooden picks.

Created date

March 2010

Nutritional Information

Calories 45
Fat 2.6 g
Satfat 0.4 g
Protein 2.8 g
Carbohydrate 4.1 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 305 mg
Caloriesfromfat 52 %
Fiber 1.1 g
Calcium 10 mg