Love me or Hate me, but while the rest of the world is pushing sugary baked beans, bacon-stuffed burgers, layered Mexican dips and mayonnaise-laced potato salad this holiday weekend, I’m opting to share something a little more healthy:  Simple Marinated Mushrooms

This new and wonderful group that I’m a part of – The Red- Faced Runners– has me inspired to eat healthy and keep fit through running and other calorie- burning feats!  Did you hear about The Red Faced Runners?  Please read more HERE– and I hope you’ll join us.  We’re a group of women inspiring each other to stay fit.  It’s a good bunch.

Anyway, these mushrooms are a good bunch too.  Start with a box full of fresh mushrooms.  Give them a light rinse to get any extra dirt off, and trip the rough end of the stems off and toss ’em.

You’re going to marinate them in oil and a few simple spices.

Marinating them in a zip baggie is easiest.  Just toss them with the dressing and let them sit on the counter, turning the bag around to redistribute the marinade every once in a while.

In a couple of hours, the mushrooms will be marinated enough to serve.

Yeah, they’ll retain a little bit of that oil, but they’re a whole lot better to munch on than the super- fatty foods that will be on hand at most 4th of July parties.  I’m pretty sure you’d feel better about eating a dozen of these over a dozen chocolate chip cookies (at least… the next morning you’d feel better, right?)  Or you could compromise and eat a dozen of these and then 2 chocolate chips cookies.  That’s a smarter idea all around!

And come join our group- The Red Faced Runners!  You DO NOT have to be a runner to join (but we’ll encourage you to get started), and we’d love to have both experienced and beginner runners join in the fun.  A Facebook Page has been created, and a RFR website is coming very soon too- stay tuned!

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

Simple Marinated Mushrooms
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Simple Marinated Mushrooms

These are a terrific appetizer to make ahead. Be sure to have some sliced baguette available for dunking in the drippings.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 6 servings (4 mushrooms per serving)
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Ingredients

Instructions 

  • Place water in a large saucepan and bring to a boil.
  • Trim the mushrooms by cutting off a thin slice of the stem of each mushroom. Drop the mushrooms into boiling water and reduce the heat to low. Simmer for 5 minutes; do not boil. Drain the mushrooms and cover with cold water. Let stand until cool. Drain and pat dry with paper towels.
  • In a large bowl, whisk together the olive oil, vinegar, garlic, salt, oregano and red pepper flakes. Add the mushrooms to the olive oil mixture and stir with a rubber spatula until well coated. Let stand at room temperature for 2 hours or longer, stirring occasionally (overnight is even better). TIP: You can also marinate the mushrooms in a large zip bag. I prefer to do it this way since it's so easy to turn the bag and redistribute the marinade.
  • When ready to serve, drain the mushrooms from the marinade (reserving a little bit of the marinade) and place the mushrooms on a platter with toothpicks for serving. Drizzle some of the reserved marinade on top

Nutrition

Serving: 1serving, Calories: 58kcal, Carbohydrates: 3g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 102mg, Potassium: 245mg, Fiber: 1g, Sugar: 2g, Vitamin A: 14IU, Vitamin C: 2mg, Calcium: 5mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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20 Comments

  1. Paula says:

    I made these mushrooms tonight for a party we are having Saturday with a bunch of other couples, an Italian menu theme. Instead of boiling the mushrooms, I sauteed them in a large frying pan on medium high heat, with just a bit of olive oil to give them some brown color and a little mushroom sweat. Then I put them in the marinade in the bowl till they cooled and tasted them. Delicious! Then I added some green olives to the mix. I think this will be a wonderful appetizer along with the other menu items that night. Thanks…really delish!

    1. Lori Lange says:

      Excellent!

  2. Vicky says:

    Sounds like a perfect summer appetizer!

  3. Marie says:

    I made these on Saturday for a girls’ night…added a little extra red pepper flake because we like things a little spicier ๐Ÿ™‚ These were a huge hit!!! Everyone kept going back for more, they were so addicting. These might become part of my regular rotation for party foods. I think I have a new go-to item for potlucks! Thanks!!!

  4. Cookin' Canuck says:

    This is a fantastic idea, Lori! I’m always looking for easy, healthy appetizers/snacks to serve up to my kids and guests.

  5. Sommer@ASpicyPerspective says:

    Lori, I love these simple summer dishes with BIG flavor. …Cute skewers too!

  6. Kathryn says:

    Love this healthy party treat, what a great alternative to the not-so-healthy food that seems to dominate gatherings.

  7. Erin @ Dinners, Dishes, and Desserts says:

    I love mushrooms! And I am all for a little healthy now and then.

  8. Jennifer says:

    These look easy and delicious!

  9. Jen @ Savory Simple says:

    Such a great spice combo!