Marinated Mushroom Caps
Elevate your appetizer game with these irresistible Marinated Mushroom Caps, a perfect balance of bold flavors and tender texture. Whole button mushrooms are infused with a tangy-sweet marinade of balsamic vinegar, soy sauce, honey, and aromatic garlic, accented by fresh parsley and oregano. After soaking up the flavors in the fridge, the mushrooms are lightly grilled to achieve a caramelized finish that's both savory and satisfying. Ready in just 20 minutes (plus marinating time), these versatile mushroom bites are ideal as a crowd-pleasing appetizer, side dish, or even a meatless main. Best of all, they’re served warm or at room temperature, making them perfect for any occasion. Rich, flavorful, and incredibly easy, this recipe will delight your taste buds while keeping your prep stress-free!
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Recipe Information
Ingredients
- 12 pieces Button mushrooms (whole, stemmed)
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Fresh parsley (chopped)
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Clean the button mushrooms by wiping them with a damp paper towel and remove their stems. Set aside the caps for marinating.
In a medium mixing bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, minced garlic, parsley, oregano, salt, and black pepper until well combined.
Add the mushroom caps to the bowl and gently toss them in the marinade until they are evenly coated.
Cover the bowl with plastic wrap and let the mushrooms marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
Preheat a skillet or grill pan over medium heat. Lightly grease the surface with a small amount of olive oil if needed.
Remove the mushrooms from the marinade, allowing any excess liquid to drip off, and place them cap-side down on the skillet or grill pan.
Cook the mushrooms for 4–5 minutes on each side, or until they are tender and slightly caramelized. Avoid overcrowding the pan by cooking in batches if necessary.
Transfer the cooked mushrooms to a serving platter and optionally drizzle with any remaining marinade that has been heated to a boil for safety.
Serve warm or at room temperature as an appetizer or side dish. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
