OCTOBER HEALTHY RECIPE
Marinated Mushrooms – Fabulous Appetizer!
Dairy-Free, Gluten-Free, Vegan
These mushrooms make a
great addition to an antipasti platter with cubes of cheese, a pile of olives,
slivers of roasted red peppers and paper-thin slices of
prosciutto.
Serves 4 as an appetizer
- 1 pound fresh cremini mushrooms
- 2 tablespoons extra virgin olive oil or
refined coconut oil - 2–4 tablespoons white wine vinegar, or to
taste - 1–2 cloves organic minced garlic (optional)
- 1/4 cup minced organic red onion
- 2 teaspoons fresh minced oregano
- 2 tablespoons fresh minced Italian parsley
- sea salt, to taste
- 1/2 teaspoon each black peppercorns and
coriander seeds
Clean mushrooms and
remove stems. Simmer mushroom caps in salted water for 5 minutes or until
mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar,
garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to
combine. Taste and adjust seasoning. Marinate in the refrigerator for several
hours or overnight. Bring to room temperature before
serving.
Nutrition
Info
Per serving (About
5oz/146g-wt.): 110 calories (70 from fat), 7g total fat, 1g saturated fat, 3g
protein, 8g total carbohydrate (2g dietary fiber, 2g sugar), 0mg cholesterol,
160mg sodium
