Easy homemade marinated mushrooms – just like the ones you find at the antipasto bar but made fresh at home with olive oil, lemon juice, garlic and seasonings.
Shopping at my local grocery store the other day I came across the CUTEST little baby mushrooms. As a total mushroom lover, I just had to grab them and immediately my mind went to marinated mushrooms.
One of my favourite things to do for easy entertaining is to pick up some meat and cheeses along with a selection of other yummy little nibbles from the antipasto bar at my supermarket. One thing that’s guaranteed to be on the plate if they’re available is marinated mushrooms.
Making them at home is just as easy as picking them up at the store, and they taste much fresher too.
These mushrooms are marinated in a mixture of olive oil, lemon juice, garlic, onion, and parsley. The resulting flavour is a bit of tangy from the lemon with some mellow garlic.
They are absolutely delicious, perfectly snackable, and even easier to make than you might think.
How to make them
First, start with your mushrooms. Here are the cute little minis that I picked up. Your’s don’t have to be this small, but if you can find them this little, that’s great. If you can only find larger mushrooms, I would suggest cutting them in half.
Give your mushroom a quick clean, then boil a large pot of water.
When the water is boiling, place the mushrooms in the water and give them a quick cook for about 3 minutes.
Drain the mushrooms, place them in a medium sized bowl, then add the olive oil, lemon juice, garlic, parsley, red onion, sea salt, pepper, and chilli flakes. The chili flakes are optional, but definitely recommended if you like things with a little bit of heat.
Mix everything really well so that the mushrooms are all coated with marinade then transfer them to a mason jar or other container and let then marinate overnight in the fridge or for at least 4 hours.
Please note that olive oil does solidify at when refrigerated. It is normal for the oil to rise and form a solid layer on top of the mushrooms. Remove the mushrooms from the fridge about an hour before serving to come to room temperature.
If you don’t want the oil solidifying, you could also swap it out for avocado oil, but you would lose the earthy flavour of the olive oil.
Tips & Tricks
- I used baby cremini mushrooms here, but you could use any mushroom of any size. I recommend halving or slicing larger sized mushrooms
- The olive oil used in this recipe will solidify in the fridge. To avoid this use avocado oil, but you will be sacrificing some flavour as avocado oil has a very mild taste.
- This recipe is really forgiving. If you’re not a fan of garlic, reduce it. Like it spicy? Add more chilli flakes. The parsley can also be swapped for any herb you like.
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- 1⁄2 pound baby cremini mushrooms (or regular sized halved)
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 2 cloves garlic (minced)
- pinch crushed red garlic flakes (optional)
- 1⁄2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper
- 2 Tablespoon fresh minced parsley
- 2-3 Tablespoon finely diced red onion
- Heat a large pot of salted water to a boil then add the mushroom. Boil, until just cooked – 2-4 minutes depending on the mushroom size.
- Cover the mushrooms with the marinade ingredients and cover. Refrigerate for at least half a day.