Reviewed: Jun. 15, 2010

Very tasty. I made a double batch for a work party and there were almost none left. I added the zest of one of the lemons to the marinade, but I love lemon. I think that next time I will use the amount of parsley called for but will use fresh parsley instead of dried... I think that is what is missing.... maybe use fresh thyme too... will definitely make again

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Reviewer:

zale

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Reviewed: May 23, 2010

yummy yummy. didn't add any salt, added a splash of wine white vinegar, and used dried cilantro instead of parsley because was out of the latter. very delicious, thanks!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Feb. 11, 2010

This recipe was a hit served as hors d'oeuvres for a party. Everyone loved it and was so impressed. But the room did smell very strongly of garlic, so I'd suggest cutting down the garlic to about 3/4 of what the recipe calls for. Some of my guests also suggested a little less lemon. But for anyone who loves a citrus-y taste, this is really tasty!

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Reviewer:

elia09

Reviewed: Oct. 30, 2009

This was fairly good. It didn't wow me, but this was probably the first time I've ever eaten marinated mushrooms (I used to hate mushrooms, and even afterwards avoided this "weird" kind of dish). I made it exactly as written - though I didn't have freshly-squeezed lemon juice, but used the bottled kind. I'd also never stemmed mushrooms before - I just leveled them off instead of cutting into the mushroom caps. Perhaps there was too much parsley - not that I minded the taste, but it was more of an appearance/texture thing. But I don't agree with some previous reviewers' complaints about too much salt or lemon juice. I might not make this recipe again, but it was a nice introduction to this kind of dish, and since I like mushrooms a lot now, I'll probably eat, if not prepare, marinated mushrooms again.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Oct. 12, 2009

these smelled so good, but the end result was very strong!

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Reviewer:

spatterson

Reviewed: Aug. 5, 2009

these were ok. there was too much parsley for my taste - it totally filled the inside of each mushroom where the stems had been removed. i tried one after they had marinated for 24 hrs in the mixture and wasn't really impressed, so the next day i cooked them in a frying pan with some sliced onions and ate them over steak for dinner - they were better this way. the rest of the marinade was awesome as a dipping sauce though. i'll probably try this again with less parsley, but for the time being i'm going to stick to the marinated mushrooms II recipe.

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Reviewer:

LadyLoo

Cooking Level: Intermediate

Reviewed: Jun. 1, 2009

The lemon juice overwhelmed all of the other flavors. If I made it again I would completely take out the lemon juice.

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Reviewer:

mbl

Cooking Level: Intermediate

Reviewed: Jan. 12, 2009

I made these for my husband and he couldn't stop raving about them!

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Reviewer:

MARCIEC

Reviewed: Dec. 25, 2008

I hate mushroom, but my husband likes them...so I made this recipe to take to a dinner at a friends house and everyone loved it!! I only had time to marinate them for 5 hours, but I think I will make it again and marinate it for the full 24hrs and I bet they'll be fabulous. I even ate some :)

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Vilseck, Bayern, Germany

Reviewed: Mar. 2, 2008

Good but not fabulous... I cut back on the parsley and omitted the salt but I still think the parsley was overwhelming. I liked the taste of thyme but I will keep looking for the right recipe.

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