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.
Yield: 4 servings (serving size: 3/4 cup)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 54
- Calories from fat: 62%
- Fat: 3.7g
- Saturated fat: 0.5g
- Protein: 1.6g
- Carbohydrate: 4.8g
- Fiber: 1g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 151mg
- Calcium: 15mg
Ingredients
- 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
Preparation
- 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.
Marinated Mushrooms Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: No-Cook
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Oxmoor House
More Recipes for Appetizers
-
Mediterranean Torte
Southern Living -
Marinated Mushrooms
Cooking Light -
Tiny Pizza Pies
Real Simple
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy