Marinated Mushrooms with Blue Cheese Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 27, 2001
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.
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Photo by AMBER-SAN

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 16, 2007
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.
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Photo by Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Doha, Ad Dawhah, Qatar
Reviewed: Jan. 22, 2005
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!
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Reviewed: Sep. 14, 2003
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?
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Cooking Level: Intermediate

Living In: Green Lake, Wisconsin, USA

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Reviewed: Jan. 5, 2004
This recipe was so easy and very good. Lots of compliments. Will make this one again! Thanks for sharing.
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Reviewed: Apr. 6, 2012
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.
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