4.9 from 42 votes
Marinated Mushrooms
These marinated mushrooms are tossed in a bold mix of garlic, lemon, thyme and parsley, then set aside to soak up all the delicious flavor. Serve these vegan delights with crusty bread as an easy make-ahead appetizer, as part of an antipasto platter, as a healthy snack, side, and more!
Prep Time
10 mins
Cook Time
10 mins
Resting Time
15 mins
Total Time
30 mins
Servings: 8 people, as a side
Calories: 776 kcal
Course:
Side Dish , Appetizer
Cuisine:
American-Mediterranean Fusion
Ingredients
- 1 pound baby bella mushrooms
- kosher salt
- 3 tablespoons minced shallots (from about 2 large shallots)
- 1 large garlic clove, minced
- 2 tablespoons finely chopped parsley leaves
- 1 teaspoon chopped thyme leaves
- 1/2 teaspoon Red pepper flakes or Aleppo pepper
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
Instructions
- Boil the mushrooms. Bring a medium saucepan of water to a boil. Season generously with salt. Add the mushrooms and turn the heat down to maintain a gentle simmer. Cook for 5 minutes, then drain well.
- While the mushrooms cook: Make the marinade. In a medium mixing bowl, combine the shallot, garlic, parsley, thyme, red pepper flakes, lemon zest, lemon juice, vinegar, and a big pinch of salt. Whisk as you slowly drizzle in the extra-virgin olive oil. Taste and adjust the salt to your liking.
- Marinate the mushrooms. Add the warm mushrooms and toss to coat. Cover and let sit for at least 15 minutes, or in your refrigerator for up to 1 week. Serve cold or at room temperature.
Cup of Yum
Notes
- Be sure to toss the mushrooms in the marinade while they are warm so they soak up more of the flavor.
- For best flavor, make the marinated mushrooms one night ahead of serving and let them sit in the fridge, toss them occasionally to evenly distribute flavor.
- Store marinated mushrooms with their marinade in a tightly closed jar in the fridge for up to 1 week. Shake the jar occasionally to evenly coat the mushrooms in the marinade. In the oil solidifies, simply let it sit at room temperature for a few minutes.
- I used baby bella mushrooms, also called cremini mushrooms, but you can use white button mushrooms.
- Be sure to toss the mushrooms in the marinade while they are warm so they soak up more of the flavor.
- For best flavor, make the marinated mushrooms one night ahead of serving and let them sit in the fridge, toss them occasionally to evenly distribute flavor.
- Store marinated mushrooms with their marinade in a tightly closed jar in the fridge for up to 1 week. Shake the jar occasionally to evenly coat the mushrooms in the marinade. In the oil solidifies, simply let it sit at room temperature for a few minutes.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Calories
77.6kcal
(4%)
Carbohydrates
3.5g
(1%)
Protein
1.6g
(3%)
Fat
6.8g
(10%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
4.9g
Sodium
7mg
(0%)
Potassium
281.2mg
(8%)
Fiber
0.6g
(2%)
Sugar
1.3g
(3%)
Vitamin A
133.5IU
(3%)
Vitamin C
3.1mg
(3%)
Calcium
15.7mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8people, as a side
Amount Per Serving
Calories 776
% Daily Value*
| Calories | 77.6kcal | 4% |
| Carbohydrates | 3.5g | 1% |
| Protein | 1.6g | 3% |
| Fat | 6.8g | 10% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 4.9g | 25% |
| Sodium | 7mg | 0% |
| Potassium | 281.2mg | 6% |
| Fiber | 0.6g | 2% |
| Sugar | 1.3g | 3% |
| Vitamin A | 133.5IU | 3% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 15.7mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.