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These Italian marinated mushrooms are quick to prep and packed with bold, garlicky Mediterranean flavor. Serve them as a snack, appetizer, side dish, or add them to salads, sandwiches, charcuterie boards, and antipasto platters.
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Why You'll Love This Marinated Mushrooms Recipe
These Italian-marinated mushrooms are an easy make-ahead appetizer or side dish with bold flavors from garlic, herbs, olive oil, and vinegar. Boil the mushrooms, then toss them in the marinade and let the flavors mingle. They get better by the day and taste like they came from your favorite olive bar, but they're wallet-friendly!
If marinated mushrooms are your warm-weather favorite, try my roasted mushrooms recipe when you're craving something cozy.
What You'll Need
- Mushrooms – Use white button, baby bella (cremini), or your favorite variety. I prefer white mushrooms or baby bellas for the best texture and flavor.
- Extra Virgin Olive Oil – The base of the marinade. Use extra virgin olive oil for the richest flavor.
- Vinegar – White wine vinegar keeps the flavor light and classic. You can also use red wine vinegar for a bolder Italian-style flavor or balsamic vinegar for a richer finish.
- Fresh Parsley – Adds freshness and color.
- Fresh Garlic – Fresh cloves give the marinade the best flavor and texture.
- Italian Seasoning – Use store-bought Italian seasoning or make your own with dried oregano, basil, thyme, and rosemary.
- Crushed Red Pepper Flakes – Adds a mild kick. Adjust to taste.
- Salt and Pepper – Brings the marinade together and balances the flavors.
How To Make Marinated Mushrooms
First, trim and clean the mushrooms, then boil them briefly until tender. Drain thoroughly and cool before the next steps.
Whisk together the marinade ingredients in a jar or mixing bowl. Add the cooled mushrooms and toss until evenly coated.
Serve immediately or refrigerate in an airtight container for later. The flavor gets even better as the mushrooms marinate and will keep for up to 5 days.
Recipe Tips
- Mushroom options: Use white button, cremini, or baby bella mushrooms. If using portobello mushrooms, slice them into ½ inch strips.
- Alternate cooking method: Sauté the mushrooms in olive oil until tender, then marinate as directed.
- Vinegar options: Use red wine vinegar for a bolder, tangier flavor or balsamic vinegar for a sweeter, richer finish.
- Boost umami: Add a splash of soy sauce for a savory flavor boost.
- Add-ins: Add sliced red onion, capers, or olives for added flavor and texture.
How To Serve Marinated Mushrooms
Marinated mushrooms are incredibly versatile. Add them to a charcuterie board or antipasto platter. Serve alongside egg salad or over steak salad. Use focaccia to soak up the marinade, pile them onto veggie sandwiches and wraps, or turn them into bruschetta on crostini.
More Mushroom Recipes
- Sauteed Mushrooms and Onions
- Vegan Mushroom Soup
- Air Fried Mushrooms
- Mushroom Stroganoff Recipe
- Mushroom Soup
- Grilled Portobello Mushrooms
📖 Recipe
Marinated Mushrooms Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 16 ounces Fresh Mushrooms
- 4 cups Water, plus ½ teaspoon salt
Mushroom Marinade
- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons White White Vinegar, or your favorite vinegar
- 1-2 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Crushed Red Chili Pepper
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 tablespoon Chopped Fresh Parsley, optional
Instructions
- Bring the WATER and SALT to a boil in a 3.5 quart saucepan. Meanwhile, trim the stems from the MUSHROOMS and brush off any visible dirt.
- Add the MUSHROOMS and cook for about 3 minutes, or until tender.
- Drain the MUSHROOMS in a colander and let cool slightly.
- In a bowl, whisk together the marinade ingredients: OLIVE OIL, VINEGAR, GARLIC, ITALIAN SEASONING, RED CHILI PEPPER, SALT, BLACK PEPPER, and optional FRESH PARSLEY.
- Add the MUSHROOMS to the marinade and toss to coat. Marinate for 30 minutes before serving.
- Refrigerate in an airtight container for up to 5 days. If chilled, rest at room temperature for 15 minutes before serving to soften the olive oil and bring the flavors back to life.
Recipe Notes
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Heidi says
I love how these tasty little mushrooms so elegantly serve up rich, indulgent flavors with hardly any effort! Your marinade is absolutely fantastic and your tasty homemade Italian seasoning is an absolute must!
Traci says
Yay! Thank you for the kind words 🙂 I'm so glad you're enjoying the recipe.
Trish Rohn says
These are delicious and easy! I made them last week and immediately craved them again this week and that never happens! I used apple cider vin and didn't have parsley but it still turn out amazing. Next time I will put the raw garlic directly on the mushrooms and then in the marinade to mellow it out a bit. Yum!
Traci says
Thank you for sharing your results, Trish! I love the AC vinegar swap. I'll have to try that. So glad you enjoyed the recipe!
Edgar Michael says
Fantastic. I sautéed them as I always do. I slice them thick and throw in some red onion too. But I love your recipe and how you write truth.....Fresh herbs [if possible] but so importantly . NO JARLIC. My take on jarlic --- sometimes it can replace fresh. but fresh can always replace garlic. I used to make my own in a jar to have on hand. Now when I am prepping food I will Mince and freeze in small ice cube trays.... But I think we need a Kitchen Girl t shirt that says NO Jarlic!!!
Traci says
I’m so glad you loved the recipe! I tried jarlic long ago and didn’t like the flavor. Like you, I’ll mince a batch and freeze it so I have some ready when I run out of fresh garlic. But truly, if jarlic gets dinner on the table for my readers, I'm not coming at them 🤣
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! 🙂