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These Italian marinated mushrooms aka Mediterranean flavor bombs are quick to prep and bursting with bold, garlicky flavor. They're perfect for snacks, salads, sandwiches, charcuterie, and antipasto platters.
Learn how to make a simple charcuterie board next!
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These Italian marinated mushrooms are one of my favorite make-ahead appetizers or side dishes. You can boil or sauté fresh mushrooms, then toss them in a zesty Italian-style marinade made with garlic, herbs, and vinegar. It’s a quick, budget-friendly recipe that looks and tastes like you stopped off at your favorite olive bar.
Why you'll love this recipe
- Big flavor, little effort – A few pantry staples turn plain mushrooms into something bold, zesty, and crave-worthy.
- Two cooking methods – Boil or sauté your mushrooms depending on your mood.
- Perfect for make-ahead – The flavor gets even better after a day in the fridge.
- Versatile pairing – Serve these as a side, appetizer, or add them to pasta, grain bowls, or sandwiches.
- Naturally vegan and gluten-free – No swaps needed to keep it plant-based and allergy-friendly.
What You'll Need
- Mushrooms – Use any variety you like. I recommend easy-to-find white mushrooms or Baby Bellas (aka Cremini) for the best texture and flavor.
- Extra Virgin Olive Oil – This is the heart of the marinade, so I strongly recommend using extra virgin olive oil for its rich flavor and smooth finish. While other oils will work, they won’t deliver the same depth.
- White Wine Vinegar – A mild vinegar that adds brightness without overpowering. You can also use red wine vinegar, apple cider vinegar, or another light vinegar if needed.
- Fresh Parsley – A classic Mediterranean herb that adds color and freshness.
- Fresh Garlic – Use fresh cloves instead of pre-minced for bold flavor and the right texture in the marinade.
- Italian Seasoning – No need to buy an Italian seasoning blend if you don’t have it—just mix a few dried herbs like oregano, basil, thyme, and rosemary.
- Crushed Red Pepper Flakes – Adds just a hint of heat and rounds out the flavor. Adjust the amount to suit your taste.
- Salt and Pepper – Essential for bringing the whole marinade together.
How To Make Marinated Mushrooms
First, remove the stems from the mushrooms and brush off any visible dirt. Cook the mushrooms in boiling water until tender, about 3 minutes, stirring occasionally. (You can also sauté them—see recipe notes for that option.) Drain the mushrooms in a colander and let them cool completely before adding them to the marinade.
In a jar or mixing bowl, whisk together the olive oil, vinegar, parsley, garlic, Italian seasoning, red chili flakes, salt, and pepper. Add the cooled mushrooms and toss to coat evenly.
Serve right away or transfer to an airtight container and refrigerate. The flavor gets even better as they soak—use within 5 days.
Recipe Tips
- Mushroom shrinkage: 16 ounces of fresh mushrooms (8 cups whole mushrooms) will shrink to about 2 cups once cooked.
- Use any variety mushrooms: White button, cremini, or baby bellas all work well depending on texture and flavor preference.
- Use quality olive oil: Since it's the base of the marinade, I recommend extra virgin olive oil for the best flavor.
- Swap the vinegar: Red wine or apple cider vinegar work well in place of white wine vinegar. Add a pinch of sugar if your vinegar is too sharp.
- Use fresh herbs and garlic: Fresh parsley and raw garlic make a big difference in flavor, so skip the jarlic.
- Boost umami: Add a splash of soy sauce in place of salt for deeper savory notes.
- Add more texture: Stir in sliced red onion, capers, or olives before serving.
- Cooking mehtod: Instead of boiling, sauté the mushrooms in olive oil until tender, then proceed with the marinade.
Storing Marinated Mushrooms
Store marinated mushrooms in an airtight container in the fridge for up to 5 days. I often use a glass container with locking lids, but marinated mushrooms in a jar are both practical and beautiful. A mason jar keeps the mushrooms fully submerged in the marinade and looks great when served directly on a charcuterie board or antipasto platter. Just let them sit at room temperature for 15 minutes before serving to soften the olive oil.
Serving Ideas
Marinated mushrooms are incredibly versatile. Serve them as part of a charcuterie board, antipasto platter, or Mediterranean-style mezze spread. They're also great tossed into salads, grain bowls, and pasta, or piled onto a veggie sandwich and wraps for an extra burst of flavor.
Mushroom recipes you'll love
- Roasted Mushrooms
- Sauteed Mushrooms and Onions
- Vegan Mushroom Soup
- Easy Air Fried Mushrooms
- Mushroom Stroganoff Recipe
- Mushroom Soup
- Grilled Portobello Mushrooms
📖 Recipe
Italian Marinated Mushrooms Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 16 ounces Fresh Mushrooms
- 4 cups Water, plus ½ teaspoon salt
- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons White White Vinegar, or other vinegar
- 1 tablespoon Fresh Parsley, chopped
- 1 clove Garlic, minced
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Crushed Red Chili Pepper
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
Instructions
- Bring the WATER and SALT to a boil in a 3.5 quart saucepan. Meanwhile, use a knife to trim the stems from the MUSHROOMS and brush off any visible dirt, or pop the stems out completely.
- Add the MUSHROOMS to the boiling water. Cook about 3 minutes, or until tender.
- Drain the MUSHROOMS in a colander and let cool.
- In a bowl, whisk together the OLIVE OIL, VINEGAR, PARSLEY, GARLIC, ITALIAN SEASONING, RED CHILI PEPPER, SALT, and BLACK PEPPER.
- Add the MUSHROOMS to the marinade, toss to coat, and marinate for 30 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days. Serving tip: Let chilled mushrooms sit at room temp for 15 minutes to soften the oil and improve texture.
Virginia says
I’ve recently developed an allergy to mushrooms! Don’t you think this great marinade would be good on olives??
Traci says
Hi Virginia, sorry to hear about your circumstances. I do think this marinade would be fantastic on olives—it’s such a versatile mix of flavors. You won't need to cook the olives. Just combine ingredients and rest them overnight, or longer if needed. I’d love to hear how it turns out if you give it a try! Thanks!
Shawn Ann says
Do you serve these hot or cold?
Traci says
Hiya! You can serve them immediately or refrigerate and serve cold. The flavor only gets better by the day. Let me know if you have any more questions. Enjoy!
Tia says
Wow wow wow! These really are little flavor bombs. They’re so juicy and EASY to make. They also don’t last long because YUM lol. Five stars!!
Therese Fila says
Can you reuse the marinade?
Traci Antonovich says
Hi Therese, I serve the mushrooms in the marinade and discard it when they're gone. I haven't tried reusing it. Please let me know if you do. Sorry I don't have a better answer for you on that one.
Therese fila says
Thank you
Traci Antonovich says
You're very welcome 🙂
Jori says
I bet these would be yummy warmed up, too! They sound fab.
Traci Antonovich says
Thanks Jori! I've not had them warmed, but I bet you're right 🙂
Sara | Belly Rumbles says
So glad your dad convinced you to share this recipe with us. It looks so easy and tasty. I've always purchased marinated mushrooms before, not any more, will be giving your recipe a go.
Traci Antonovich says
So glad to hear it, Sara! Hope you love it homemade 😉
Ellen says
I love that the vinaigrette is homemade!
Traci Antonovich says
Thanks Ellen...yep, it's my fav like that!
Sara Lehman says
I want to try these soon. Mushrooms are my happy food, I could eat them with every meal!
Traci Antonovich says
Happy food...I love it! 🙂
Lauren Vavala | DeliciousLittleBites says
Will be passing this recipe along to my mushroom-loving fiance! He's always looking for new ways to enjoy them and this looks delish!
Traci Antonovich says
Yay thanks Lauren! I always love to hear that 🙂
Cindy says
I love my dad too! Can't resist such great inspiration.
Traci Antonovich says
Awww, love hearing that Cindy 🙂
Sandi says
I think these marinated mushrooms would taste amazing on pasta or even an alfredo pasta. It would kick the flavor up a notch.
Traci Antonovich says
Yum! Love that idea, Sandi! Now I want alfredo pasta 😉
Tisha says
Such a great easy recipe!!! Mushrooms look amazing!
Traci Antonovich says
Thanks so much, Tisha! Aways love to hear that 😉
Lisa Bryan says
Can't believe I've never marinated mushrooms before - will have to change that! These sound amazing!
Traci Antonovich says
Thanks Lisa! Hope you love them like I do...can't wait to see what you come up with! 🙂
georgie says
I am so obsessed with mushrooms! they're my favourite thing for breakfast on weekends with eggs and toast!
Traci Antonovich says
Awesome Georgie! I think you'll love this recipe 🙂
Elaine @ Dishes Delish says
My sister loves marinated mushrooms so much that when she was little, she cried when they were gone. Your recipe looks really delicious and easy. The hardest part will be waiting for them to marinate in the fridge!
Traci Antonovich says
Omgosh she cried when the mushrooms were gone? That's the most adorable thing I've heard all day! Hope you get to try these sometime...and share them with your sister 🙂
Stephanie says
I eat mushrooms pretty regularly but never thought to marinate them like this. Not sure why but seems so easy & delicious. Can't wait to try your Dads mushrooms!
Traci Antonovich says
Haha AWESOME Stephanie! I'm so glad they appeal to you and hope you get to make them sometime. Enjoy! 🙂
Lisa | Garlic & Zest says
You are talking my language now -- mushrooms are one of our favorites! This is a keeper.
Traci Antonovich says
Yay Lisa! Glad to hear it! Hope you get to try the recipe sometime 🙂
Tara says
Great side for a dinner! yum 🙂
Traci Antonovich says
Thanks Tara. Sometimes I eat them all by themselves...for dinner 😉
Julia says
I have never tried marinated mushrooms but I like the idea. Especially when using Italian dressing as a marinade 🙂
Traci Antonovich says
Awesome Julia...hope you get to try it sometime! 🙂