Marinated Mushrooms with Red Bell Peppers

Marinated Mushrooms with Red Bell Peppers

6
NONA 2

"This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper."

Ingredients

5 h {{adjustedServings}} servings 44 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
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Reviews

6
  1. 7 Ratings

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This was just OK - I like the "Marinated Mushrooms II" recipe much beter from this website. - On this recipe - I made a few modifications - DO NOT ADD THE WATER!! - it does not need it - once th...

This recipe was very tasty. I love the blend of mushrooms and peppers. My only suggestion is to leave out the sugar. This recipe already has so many hearty ingredients, the veggies, seasonings, ...

The mixture was quite tart as is so after I had cooked the mushrooms and bell peppers ( I sliced them instead of diced) as directed, I added about 2-3 tablespoons of olive oil. I also steamed ...