Marinated Mushrooms

I served these at Joel’s 3rd birthday party on Sunday. They were a great accompaniment to the blackened halibut and grilled chicken. I mixed the leftover mushrooms with grilled zucchini and placed them over 2% cottage cheese for a mid-morning snack yesterday.

Marinated Mushrooms

  • 16 oz whole mushrooms, wiped clean

  • 1/3 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 1 tablespoon balsamic vinegar

  • dash of Worcestershire sauce

  • 2 tablespoons fresh oregano, chopped

  • 2 garlic cloves, minced

  • salt and pepper to taste

Combine all ingredients except the mushrooms into a medium bowl. Whisk to combine. Add in mushrooms and gently stir to coat. Place in fridge for at least one hour and overnight if possible. Serve chilled or at room temp.  You can add crushed red pepper flakes if desired.

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3 Comments

  1. Those look great!
    Just a little different from how I make mushrooms… might have to give this way a shot, too!
    Thanks for sharing.

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

    Reply
  1. ‘Eating Clean on the Cheap’ – Ragu Over Vegetable “Spaghetti” « Whole to the Core

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