Chipotle and Lime Marinated Mushrooms

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This recipe is featured as part of a Cinco de Mayo- themed dinner menu.

Chipotle and Lime Marinated Mushrooms

This is a really easy appetizer to put together for a Cinco de Mayo party. It's nice to have a vegetable among the chips and guacamole. I suggest letting it marinate in the refrigerator overnight for maximum flavor.

Yield: a whole bunch!

Prep Time: 20 min + marinating time


1 Tablespoon minced fresh oregano (or 1 teaspoon dried)
1 to 2 Tablespoons pureed canned chipotle chiles in adobo sauce (more/less, as desired)
2 Tablespoons minced garlic
1/2 cup olive oil
1/3 cup fresh lime juice
1 medium lime, thinly sliced into circles
2 teaspoons salt
1 small red onion, halved lengthwise, then very thinly sliced into half moons
2 pounds very small button mushrooms (or medium mushrooms, halved)- rinsed & patted dry
1/4 cup coarsely chopped Italian parsley


1. Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.

2. Drain and serve at room temperature.


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  • Shannon wrote:

    While I try to eat vegan, most of my friends and family are big meat-eaters. They all loved this recipe and are requesting I make it again very soon.

  • alana wrote:

    Oh okay intersting thank you! ive always though you need to boil or steam the mushrroms that way no tummy aches, ive always been told that, but good to know thanks sooo much Lori. i want to make this appitizer for christmas! MERRY CHRISTMAS SWEETIE! GOD BLESS:)

  • alana wrote:

    Do you have to boil the mushrooms first or marinate them raw?:) thank u

    • Lori Lange wrote:

      You don’t have to, but you certainly can if you prefer a cooked, marinated mushroom. I’d just boil them first for 2 to 3 minutes, then marinate, if you’d like.