"This is easy, delicious and a huge hit a parties. Everyone always asks for the recipe! Mushrooms are marinated in a zesty oil and vinegar mixture. Adjust the amount of mushrooms so that all are covered in liquid while marinating." — MICHELLECA
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blue cheese, crumbled
white wine vinegar
hot sauce to taste
fresh mushrooms, stems removed
We really enjoyed this recipe...we made a second batch and added pitted black olives and a little roasted red peppers, served on the side with a sandwich it was yummy!
I tried this to accompany Thanksgiving dinner because my family loves mushrooms and bleu cheese. Only a couple of people liked it, and I wasn't one of them. The flavor is too tart...perhaps too much white wine vinegar or lemon juice in the recipe, and it left an odd aftertaste. It took a while to prepare, and I was disappointed with the outcome. It might go better in a salad or with a different style of a meal, but I didn't care for this recipe.
I have made this recipe several times for holiday parties and it gets scooped up in a HURRY! I cut the oil to 1/4 cup and use a high quality olive oil. The tangy vinegar is a great combo with the blue cheese. Try substituting a good quality creamy gorgonzola for the blue cheese. Gorgonzola is similar but tends to have a bit less bite which is good for people who are leary of blue cheese.
I liked it. A little on the oily side but was good. I would like to know how long this will keep in the fridge?
This recipe was so easy and very good. Lots of compliments. Will make this one again! Thanks for sharing.
I used extra virgin olive oil & 3 cloves of garlic, instead of 2. Also added a chopped red bell pepper, a smallish sweet onion, chopped, and a drained can of pitted black olives. I followed the recipe for everything else. I'd definitely make this again. It was a hit with my family.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Mushrooms with Blue Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 172
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