Marinated Mushrooms

Marinated Mushrooms

Melinda 2

"My aunt (in law) always makes these for Thanksgiving dinner, and they are gone in a matter of minutes. They are so delicious!"


12 h 15 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Dissolve chicken and beef bouillon cubes in boiling water in a bowl; stir well. Add red wine, dill, Worcestershire sauce, and garlic powder; stir to combine.
  2. Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter.
  3. Cook on Low for 12 hours.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 17 Ratings


Oh my gosh! This is AWESOME. I cut the recipe in 1/2 but followed the recipe as provided. I started cooking this at 9:00 this morning.... but there's not going to be anything left at 9:00 tonigh...

Followed recipe to a T. These are absolutely fantastic and they freeze well too.


I got a little lazy with it by boiling and then reduced the heat to medium and covered for about 20 minutes. The only ingredient I changed was the dry red wine. Instead I used red wine vinegar....

I saved this recipe awhile back and finally made them yesterday for a Fathers Day gathering! I followed the recipe exactly! They were absolutely delicious and disappeared way to quickly! They we...

These would be great to serve with steak or over baked potatoes. I almost think you could knock about 3 hours off the cooking time and I sort of wish that more of the bite from the wine came th...

Took these to a holiday party last night and they were a HUGE hit!

These are amazing!

I enjoyed this recipe. Have made it twice now. Husband doesn't like dill, so used basil instead. Guests loved it, served it warm in crock pot.