Recipe by Rina Mann
"No cooking involved, the mushrooms marinate for three days."
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1 1/2 pounds
1 1/2 tablespoons
1 1/2 tablespoons
crushed red pepper
monosodium glutamate (such as Ac'cent®)
I rated this a 4 as is, but I make a version that my family & friends give a 5 with giant portobello caps, which I marinate and then grill. My 17-year-old daughter asks for them about 3 times a week! I eliminate the salt, sub honey for sugar, use fresh oregano, omit the msg, use 1 tablespoon minced garlic, sub balsamic vinegar, reduce the pepper to 1/8 tsp and add about 1/4 c. soy sauce (hence the omitted salt, tho I add fresh-ground sea salt at the table), about 1/2 teaspoon minced fresh ginger, and a Tbs or so of chopped scallion if I have any on hand. I haven't marinated as long as 3 days; 24 hours seems plenty. I've also thrown in large pieces of bell pepper and chunks of zucchini, all of which have been a big hit among family & guests (including a lot of my daughter's teenaged friends).
I make something like this for summer potlucks, only I don't use MSG, I double the spices and I use a couple tbsp. of balsamic vinegar instead of white vinegar. I could eat the whole bowl. You're best of doubling this at least. This recipe is good with baby bellas, too.
Fantastic! Really tasty. Everyone who has tried it loves it.
Simple recipe - I substituted red onion, apple cider vinegar, and eliminated the MSG. We ate it the same night and the vinaigrette is good - gets better in the fridge. Very nice!
I used to buy marinated mushrooms from my local deli market, they were expensive. This is very tasty, same or better than my local deli. I don't use MSG, as probably it is used in the recipe as a food preserver, and my family makes sure that they don't last long in the fridge. I use balsamic, but red wine vinegar is good also. The use of red onions instead of yellow or white onions gives it a mellower flavor. I also add a squeeze of lemon or lime (whatever you have in hand), as it gives it a very fresh flavor. Other variations, use Crimini (Baby Bella) instead of Button Mushrooms, and also try the marinade brushed over grilled Portabella; simply wonderful. Double up on this one, inexpensive to make and extremely tasty.
Made as directed except didn't add MSG, it gives me headaches. Family couldn't keep out of it for even 24 hours! Had to practically hide it to get it to the 3 day mark. Tangy, tasty, wonderful combination. Daughter even used the liquid to put on bread! Salty, slightly sweet, tangy, peppery, wonderful combination.
I could eat all of 'em in one sitting, but I won't because Momma taught me to share. The only ingredient I didn't use was the MSG. I marinated them for 2 days. I will definitely make these again!
I used balsamic and red wine vinegars instead of white and local raw honey instead of sugar for extra flavor. Didnt use any MSG. Marinated one day, used 'shrooms in a pasta salad, really tasty. Really liked marinating Portabella caps in it and then grilling as one reviewer mentioned. YUM. Nice take-along alternative for vegetarians going to a barbeque who dont want to eat a prepared GMO-laden soyburger. Next time might try adding a little curry powder to the marinade.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 67
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