Best Marinated Mushroom Caps Recipes

Marinated Mushroom Caps image

Provided by Martha Stewart

Number Of Ingredients 10

Juice of 3 lemons, plus 1 tsp grated zest
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary
Sea salt
4 small portobello mushroom caps
1/2 cup raw cashews
1 ear corn, shucked (about 1 cup kernels)
1 cup baby spinach
2 scallions, sliced

Steps:

In a bowl, whisk lemon juice and zest, oil, garlic, and rosemary. Season with salt. Arrange mushrooms, rounded side down, in a glass baking dish. Pierce each with the tip of a knife. Drizzle with marinade. Cover and refrigerate for at least 4 hours or up to overnight.
Soak cashews in warm water for 30 minutes. Drain. Pulse in a food processor with 1/4 cup water until smooth. (Add more water, for desired consistency.) Season with salt.
Spoon cashew puree into mushroom caps. Top with corn, spinach, scallions, and any remaining marinade.

Nutrition Facts : Calories 296 g, Fat 25 g, Fiber 3 g, Protein 5 g, Sodium 18 g

Marinated Mushroom Caps image

Provided by Food Network

Yield 30 bites

Number Of Ingredients 8

1 pound small white mushroom caps
1 cup olive oil
1/2 cup freshly squeezed lemon juice
4 shallots, peeled and minced
1 teaspoon cracked black peppercorns
1 bay leaf
1 1/2 teaspoons salt
Chopped parsley for garnish

Steps:

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.

Marinated Mushroom Caps image

Provided by wild_flower98

Categories Vegetable

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb mushroom
1/3 cup white wine vinegar
1/3 cup vegetable oil
2 green onions, trimmed and chopped
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (You can omit the cayenne, I add it to everything; I love zip!) (optional)

Steps:

Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.

Nutrition Facts : Calories 190.5, Fat 18.7, SaturatedFat 2.4, Sodium 297.7, Carbohydrate 4.6, Fiber 1.5, Sugar 2.1, Protein 3.8