Marinated Mushrooms

Marinated Mushrooms

Recipe by The Happy Food Chef Robin Joy


  • 1 small box Baby Bell Cap Mushrooms, cut into quarters

  • ½ teaspoon Italian seasonings, dried

  • Plus a small handful chopped fresh herbs of choice – basil, rosemary, thyme, parsley, lemon balm

  • 2 large cloves garlic, sliced paper thin or finely minced

  • Salt and pepper to taste

  • ½ cup Balsamic Vinegar

  • ¼ cup water

  • Olive oil to taste


  • In a medium saucepan, place ¼ cup balsamic vinegar and ¼ to ½ cup water on medium. Add dried Italian seasonings only at this time. Turn down to a simmer until mushrooms are well cooked. Cook down the liquid until there is only a small amount left in the pan.
  • Add the remaining ¼ cup of balsamic vinegar, garlic, and fresh herbs. Cook slightly until you have a nice glaze. If you need to add a drop more water, add a tablespoon now. You are looking for this to be a glaze not too liquidy!
  • Turn the heat off and add a touch of olive oil while the mushrooms are still in the pan and stir. Done! Serve as a side dish or in a salad or any other number of ways!

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