Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Marinated Mushroom Caps
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- Level: Easy
- Yield: 30 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 303 mg
- Level: Easy
- Yield: 30 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 303 mg
Ingredients
Directions
- Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
- Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.
