Marinated Mushrooms

White balsamic vinegar has the same intense, sweet flavor as the more widely available dark brown balsamic vinegar. White balsamic vinegar, however, can be served with lighter-colored foods, such as mushrooms, without discoloring them.


4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 1 Hours

Nutritional Information

Calories 54
Caloriesfromfat 62 %
Fat 3.7 g
Satfat 0.5 g
Protein 1.6 g
Carbohydrate 4.8 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 151 mg
Calcium 15 mg


1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 (8-ounce) package baby portobello mushrooms, halved


1. Combine first 8 ingredients in a medium bowl; stir well with a whisk. Add mushrooms; toss well. Cover and marinate at room temperature at least 1 hour or up to 4 hours. Serve at room temperature with a slotted spoon.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note