Marinated Mushrooms And Cheese Recipes

DELICIOUS GARLIC HERB MARINATED MUSHROOMS

Steps:

• Add some olive oil to a pan and sauté the mushrooms, cap side down until they begin to brown slightly. Flip them over and continue to sauté until water starts coming out. Remove and let stand in a bowl for 5 minutes.
• Mix all remaining ingredients for marinade and pour over (still warm) mushrooms. Allow to sit for at least an hour or even over night.
• Serve as a side dish, with charcuterie, on a bbq skewer, in a sandwich or salad. Save the marinade and use it to marinate meat the next day.

MARINATED MUSHROOMS WITH BLUE CHEESE

Steps:

• 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.

SIMPLY MARINATED MUSHROOMS

Steps:

• In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
• In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

MARINATED MUSHROOMS II

Steps:

• In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE

Steps:

• For marinated mushrooms:
• Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
• For filling:
• Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
• Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
• Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
• Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

MARINATED MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-low heat. Add garlic; sauté until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. (Can be made 2 days ahead. Keep chilled.) Drain mushrooms before serving.

MARINATED MUSHROOMS

Steps:

• Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

FAVORITE MARINATED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.