Antipasto with marinated mushrooms is an exquisite appetizer that is sure to impress your guests. The combination of tender, flavorful mushrooms and a zesty marinade creates a dish that is both delicious and visually appealing. Perfect for any occasion, this antipasto is a wonderful way to start a meal or serve as a light snack. The recipe is easy to follow and requires just a few simple ingredients. So, gather your ingredients and let's get started on creating this culinary delight!
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MARINATED ROASTED VEGETABLE ANTIPASTO
An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
- Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
- Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
- Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
- In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
- To serve, drain vegetables, discarding marinade; arrange on serving platter.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 1 g
ANTIPASTO MUSHROOMS
These zesty mushrooms are addictive. They take some planning ahead (they are best if marinated two days), but they are otherwise quick-to-make. They can be used as part of an antipasto platter, as a salad garnish, or as a garnish to grilled beef or pork.
Provided by operabuff
Categories Vegetable
Time P2DT20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.
- Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.
- Refrigerate mushrooms in their marinade for 1 to 2 days.
- To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.
MARINATED MUSHROOMS ANTIPASTO
These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring water, olive oil, white-wine vinegar, garlic, thyme, salt, and ground pepper to a boil. Add mushrooms; stir to coat.
- Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes. Remove mushrooms with a slotted spoon to a bowl; reserve.
- Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes. Pour over mushrooms. Refrigerate until completely chilled; serve.
ANTIPASTO WITH MARINATED MUSHROOMS
Simple and easy antipasto with marinated mushrooms--great for parties or a start to an Italian dinner.
Provided by southern chef in lo
Categories Vegetable
Time P1D
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
- Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
- MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.
Nutrition Facts : Calories 353.6, Fat 31.6, SaturatedFat 8.1, Cholesterol 27.7, Sodium 1137, Carbohydrate 9.6, Fiber 3.6, Sugar 2, Protein 10.4
MARINATED MUSHROOMS FOR ANTIPASTO
Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Provided by Rita
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
- Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g
GRILLED MUSHROOM ANTIPASTO SALAD
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Provided by Brad Leone
Categories Bon Appétit Salad Side Vegetable Mushroom Olive Parmesan Olive Oil Vinegar Oregano Grill/Barbecue Grill Summer Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Quick & Easy
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
- Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.
ANTIPASTO MARINATED VEGETABLES
The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.
Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
MARINATED ANTIPASTO PLATTER
"It's really hard to stop eating this!" our testers said after trying this addicting, full-flavored medley. -Shirley Foltz, Dexter, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Add the cheese, olives and mushrooms; turn to coat. Cover and refrigerate overnight., Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.
Nutrition Facts : Calories 155 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 638mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
Tips:
- Choose the right mushrooms: For this recipe, cremini mushrooms, also known as baby bella mushrooms, are recommended. They hold their shape well when marinated and have a meaty texture.
- Slice the mushrooms evenly: This will ensure that they marinate evenly and cook evenly.
- Use a flavorful marinade: The marinade is what gives the mushrooms their flavor, so make sure to use a combination of herbs, spices, and liquids that you enjoy. The recipe provided is just a suggestion, so feel free to experiment with different flavors.
- Marinate the mushrooms for at least 30 minutes: This will give the marinade time to penetrate the mushrooms and infuse them with flavor.
- Cook the mushrooms over medium heat: This will help them to brown and caramelize without burning.
- Serve the mushrooms immediately: They are best enjoyed warm, when the flavors are at their peak.
Conclusion:
Marinated mushrooms are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are also a great way to add flavor and umami to other dishes, such as salads, pasta dishes, and pizzas. With a little planning and effort, you can easily make your own marinated mushrooms at home. So next time you're looking for a tasty and healthy snack or side dish, give this recipe a try!
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