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Marinated Mushrooms

Try these mouthwatering marinated mushrooms for a salty, savory snack loaded with herbs and just the slightest hint of zesty heat.
Prep Time15 minutes
Cook Time5 minutes
Marinate Time2 hours
Total Time2 hours 20 minutes
Course: appetizers
Cuisine: Italian
Servings: 8
Author: Kevin



  • Transfer cleaned mushrooms to a medium saucepan. Cover with water and bring to a boil. Turn heat to low and simmer for 5 minutes, covered. Drain and shake excess water. Save mushroom water for soup, sauce, other use or discard.
  • Using an blender, food processor or immersion blender (stick) puree the oil, vinegar, mustard, Italian seasoning, basil, oregano, sugar, salt, pepper flakes, shallots and garlic until smooth. Stir in the parsley (See Note 1).
  • Transfer warm, poached mushrooms to a bowl and pour dressing over them, tossing to coat (See Note 2). Cover with plastic wrap and refrigerate for 2 hours minimum, best overnight.
  • Serve cold or at room temperature and drained slightly, as an appetizer or as part of a mezze platter.


  1. I stir the green parsley in after blending as the dressing sometimes looks a brownish color after mixing with the red vinegar, optional.
  2. It's best to dress the mushrooms while still warm to fully absorb the dressing flavors.


Calories: 149kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 169mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg