by Traci ·
5 from 26 votes
Total 15 minutes minutes
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Marinated mushrooms are juicy, irresistible mushrooms soaked in a zesty Italian herb marinade. These 15-minute flavor bombs are perfect for snacks, salads, sandwiches, charcuterie, and antipasto.
Table of Contents hide
1) Why you'll love this recipe
2) Ingredient notes
3) How to marinate mushrooms
4) What mushrooms can I marinate?
5) How long does it take to marinate mushrooms?
6) Serving ideas
7) Recipe tips
8) Recipe variations
9) Mushroom recipes you'll love
10) 📖 Recipe
11) Easy Marinated Mushrooms
Why you'll love this recipe
- Simple, straightforward ingredients. Marinate any variety of mushrooms with a few pantry ingredients. So much flavor and so few ingredients!
- It only takes 15 minutes and a few quick steps to prepare marinated mushrooms.
- These utterly addictive flavor bombs are approved for so many restricted diets.
- Endless serving options include snacks, toppings, and add-ons.
- Skip the grocery store olive bar and stretch your dollars.
Ingredient notes
- mushrooms - Use any mushroom variety. I recommend always-available grocery store white mushrooms or baby bellas, aka Cremini.
- extra virgin olive oil - Or preferred oil for marinade.
- white wine vinegar - Any vinegar can be used, but this mild-flavored variety requires very little sugar, if any, to balance the flavor of the marinade.
- fresh parsley - Another key ingredient in Mediterranean cooking
- fresh garlic - Use fresh (not packaged minced garlic) because the flavor and texture are essential to the marinade.
- Italian seasoning - If you don't have this, make a quick Italian seasoning substitute with spices you have on hand.
- crushed red pepper flakes - This adds a hint of heat to the marinade and rounds out the flavor. Of course, you can increase the heat, if desired.
- salt and pepper
How to marinate mushrooms
Step 1. Remove stems from mushrooms along with any visible dirt. Boil mushrooms until very tender (about 3 minutes), stirring as needed. *See recipe footnote for saute option. Drain mushrooms in a colander to remove any excess water and cool down.
Step 2. To make the marinade, combine OLIVE OIL, VINEGAR, PARSLEY, GARLIC, ITALIAN SEASONING, RED CHILI FLAKES, SALT, and PEPPER in a jar or mixing bowl. Combine mushrooms with marinade in a mixing bowl.
Step 3. Serve immediately or continue soaking mushrooms in an airtight container up to five days in the refrigerator.
What mushrooms can I marinate?
Any mushroom variety can be marinated, but I usually stick with the always-available, store-bought mushrooms including white buttons, baby bellas aka cremini, portobello mushrooms, or sh*take.
How long does it take to marinate mushrooms?
The marinade is prepped in five minutes and, once combined with the mushrooms, the marinating process begins. Marinated mushrooms can be enjoyed immediately or refrigerated up to 5 days. This further develops their delicious flavor, which makes them more addictive by the day!
Serving ideas
Marinated mushrooms are flavor-packed and so versatile. Serve them as party appetizers or with a charcuterie board or antipasto. They make the perfect snacks for anytime! Use as a condiment for healthy veggie sandwich or mouthwatering Reuben sandwich. Or top a chickpea salad, pulled pork, or pasta salad to add even more flavor!
Recipe tips
- 16 ounces of button mushrooms is about 8 cups. This shrinks to about 2 cups when boiled.
- Salting the boiling water is optional but adds flavor to the mushrooms.
- Since olive oil solidifies when it's chilled, I recommend resting the mushrooms at room temperature for 15 minutes before serving for optimal texture.
Recipe variations
- Instead of boiling the mushrooms for this recipe, you can sauté them until they're tender and juicy. See recipe footnotes for instructions.
- Any vinegar can be used for this recipe. Varieties with higher acidity, such as white or apple cider vinegar, can be balanced by adding a small amount of sugar to the marinade.
- Add a few teaspoons of soy sauce in place of salt for more umami flavor.
Mushroom recipes you'll love
- Roasted Mushrooms
- Vegan Mushroom Soup
- Easy Air Fried Mushrooms
- Mushroom Stroganoff Recipe
- Mushroom Soup
- Grilled Portobello Mushrooms
📖 Recipe
Easy Marinated Mushrooms
Marinated mushrooms are juicy, irresistible mushrooms soaked in a zesty Italian herb marinade. These 15-minute flavor bombs are perfect for snacks, salads, sandwiches, charcuterie, and antipasto.
Prep TimePrep Time: 10 minutes mins
Cook TimeCook Time: 5 minutes mins
Total timeTotal Time: 15 minutes mins
Yield 4 ½-cup servings
Author Traci Antonovich
5 from 26 votes
Print Pin
Ingredients
- 16 ounces Fresh Mushrooms
- 4 cups Water plus ½ teaspoon salt (optional)
- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons White White Vinegar or other vinegar
- 1 tablespoon Fresh Parsley chopped
- 1 clove Garlic minced
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Crushed Red Chili Pepper
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
Instructions
Boil WATER and remove stems from MUSHROOMS along with any visible dirt.
*See recipe footnotes for sauteed version
Add MUSHROOM CAPS to water and boil until tender (about 3 minutes), stirring as needed.
Use a colander to drain excess water from mushrooms and allow to cool.
To make the marinade, combine OLIVE OIL, VINEGAR, PARSLEY, GARLIC, ITALIAN SEASONING, RED CHILI FLAKES, SALT, and PEPPER.
Combine mushrooms and marinade. Serve immediately or refrigerate in an airtight container up to five days.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
5 from 26 votes
Recipe Notes
To saute mushrooms (instead of boiling)
- Heat 2 tablespoons OLIVE OIL in skillet on medium high heat.
- Add stemmed MUSHROOMS and sauté until tender and juicy (about 3 minutes), stirring as needed.
- Remove from heat and continue with step #4 above.
Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!
Nutrition
Serving: 0.5cup | Calories: 137kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 171mg | Potassium: 367mg | Fiber: 3g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Course Appetizer, Condiment, Snack
Cuisine American, Italian
Diet Gluten Free, Vegan, Vegetarian
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Reader Interactions
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Comments
Shawn Ann says
Do you serve these hot or cold?
Reply
Traci says
Hiya! You can serve them immediately or refrigerate and serve cold. The flavor only gets better by the day. Let me know if you have any more questions. Enjoy!
Tia says
Wow wow wow! These really are little flavor bombs. They’re so juicy and EASY to make. They also don’t last long because YUM lol. Five stars!!Reply
Therese Fila says
Can you reuse the marinade?
Reply
Traci Antonovich says
Hi Therese, I serve the mushrooms in the marinade and discard it when they're gone. I haven't tried reusing it. Please let me know if you do. Sorry I don't have a better answer for you on that one.
Therese fila says
Thank you
Traci Antonovich says
You're very welcome 🙂
Jori says
I bet these would be yummy warmed up, too! They sound fab.Reply
Traci Antonovich says
Thanks Jori! I've not had them warmed, but I bet you're right 🙂
Sara | Belly Rumbles says
So glad your dad convinced you to share this recipe with us. It looks so easy and tasty. I've always purchased marinated mushrooms before, not any more, will be giving your recipe a go.Reply
Traci Antonovich says
So glad to hear it, Sara! Hope you love it homemade 😉
Ellen says
I love that the vinaigrette is homemade!
Reply
Traci Antonovich says
Thanks Ellen...yep, it's my fav like that!
Sara Lehman says
I want to try these soon. Mushrooms are my happy food, I could eat them with every meal!Reply
Traci Antonovich says
Happy food...I love it! 🙂
Lauren Vavala | DeliciousLittleBites says
Will be passing this recipe along to my mushroom-loving fiance! He's always looking for new ways to enjoy them and this looks delish!Reply
Traci Antonovich says
Yay thanks Lauren! I always love to hear that 🙂
Cindy says
I love my dad too! Can't resist such great inspiration.Reply
Traci Antonovich says
Awww, love hearing that Cindy 🙂
Sandi says
I think these marinated mushrooms would taste amazing on pasta or even an alfredo pasta. It would kick the flavor up a notch.Reply
Traci Antonovich says
Yum! Love that idea, Sandi! Now I want alfredo pasta 😉
Tisha says
Such a great easy recipe!!! Mushrooms look amazing!Reply
Traci Antonovich says
Thanks so much, Tisha! Aways love to hear that 😉
Lisa Bryan says
Can't believe I've never marinated mushrooms before - will have to change that! These sound amazing!Reply
Traci Antonovich says
Thanks Lisa! Hope you love them like I do...can't wait to see what you come up with! 🙂
georgie says
I am so obsessed with mushrooms! they're my favourite thing for breakfast on weekends with eggs and toast!Reply
Traci Antonovich says
Awesome Georgie! I think you'll love this recipe 🙂
Elaine @ Dishes Delish says
My sister loves marinated mushrooms so much that when she was little, she cried when they were gone. Your recipe looks really delicious and easy. The hardest part will be waiting for them to marinate in the fridge!Reply
Traci Antonovich says
Omgosh she cried when the mushrooms were gone? That's the most adorable thing I've heard all day! Hope you get to try these sometime...and share them with your sister 🙂
Stephanie says
I eat mushrooms pretty regularly but never thought to marinate them like this. Not sure why but seems so easy & delicious. Can't wait to try your Dads mushrooms!Reply
Traci Antonovich says
Haha AWESOME Stephanie! I'm so glad they appeal to you and hope you get to make them sometime. Enjoy! 🙂
Lisa | Garlic & Zest says
You are talking my language now -- mushrooms are one of our favorites! This is a keeper.Reply
Traci Antonovich says
Yay Lisa! Glad to hear it! Hope you get to try the recipe sometime 🙂
Tara says
Great side for a dinner! yum 🙂Reply
Traci Antonovich says
Thanks Tara. Sometimes I eat them all by themselves...for dinner 😉
Julia says
I have never tried marinated mushrooms but I like the idea. Especially when using Italian dressing as a marinade 🙂Reply
Traci Antonovich says
Awesome Julia...hope you get to try it sometime! 🙂
