Italian Chimichurri Marinated Mushrooms

Mushrooms – with my job I’ve noticed people either love them or hate them. I, however, have always been a huge fan. I like how they are so meaty and soak up any sauce you put on them. This salad is nice for summer gatherings because it is served at room temperature and gets better the longer it sits. I recommend serving this with grilled chicken or steak. It would also be wonderful with spaghetti or pasta salad. Add some crusty bread on the side and a glass of crisp, chilled white wine and dinner is served!

1. Place sliced mushrooms in a large bowl.

2. In a separate bowl, combine chimichurri ingredients. Pour over the mushrooms and allow to sit at room temperature for 30 minutes.

3. Place mushrooms on a serving platter and garnish with more parsley and parmesan, if desired.

Italian Chimichurri Marinated Mushrooms
Serves 6

All you need:
16 oz. sliced mushrooms (white or cremini)

Chimichurri
1/2 cup chopped flat-leaf parsley
1/2 cup basil leaves, chiffonade
1/2 cup olive oil
1/4 cup capers, chopped
1/4 cup shredded parmesan cheese
Zest of 1 lemon
1 tablespoon white balsamic vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon garlic powder
Pinch crushed red pepper flakes
Freshly cracked black pepper, to taste

All you do:
1. Place sliced mushrooms in a large bowl.
2. In a separate bowl, combine chimichurri ingredients. Pour over the mushrooms and allow to sit at room temperature for 30 minutes.
3. Place mushrooms on a serving platter and garnish with more parsley and parmesan, if desired.

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