Marinated Mushrooms with Blue Cheese

Marinated Mushrooms with Blue Cheese

7
MICHELLECA 1

"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."

Ingredients 4 h 20 m {{adjustedServings}} servings 178 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.
Tips & Tricks
How to Make Stuffed Mushrooms

Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.

How to Make Blue Cheese Dressing

See how to make creamy homemade blue cheese dressing.

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Reviews 7

  1. 8 Ratings

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AMBER-SAN
6/26/2003

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.

Joyce
12/4/2007

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.

CATSKILL
1/22/2005

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!