Roasted & Marinated Mushrooms

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I love marinated _______. Seriously, fill in the blank with any run of the mill vegetable and suddenly, I’m all over it. Asparagus, artichokes, eggplant, olives and mushrooms. Love them. So with that, I’ve taken what’s probably a pretty standard idea, and tossed in a little twist. Most marinated mushrooms come off as a bit slimy to me; like they never really absorb any of the marinade they sit in. Do you know what I mean? So, I popped those suckers in the oven to help alleviate the slimy situation.


  • 1 lb various mushrooms (I used a 25/75 combo of shiitake and button)
  • olive oil
  • salt
  • 3 T vinegar (red wine or champagne would work best)
  • 1/2 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 T fresh oregano
  • 1 T fresh thyme


Preheat your oven to 300°F.

Coat mushrooms with some olive oil and salt. Place on a baking sheet and roast until brown, about 20 minutes.

Add all ingredients into a bowl. Stir everything around a bit.

Let marinate in the fridge at least until everything is cold, but preferably overnight.

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  • Reply
    May 25, 2012 at 11:51 am

    This looks yummy, I agree anything marinated=love. Do you serve these cold as well or heat them back up?

    • Reply
      megan keatley
      May 25, 2012 at 11:52 am

      thanks andrea. i personally serve them cold…but whatever floats your boat.

  • Reply
    Liz N
    May 25, 2012 at 1:25 pm

    I love, love, LOVE mushrooms! This recipe will be a nice change of what I typically make (sautee in bacon fat). Baby portabellas are my faves right now. Mmmmm! Have a great Memorial Day weekend M & B!

  • Reply
    Kathleen @ Simplified Paleo
    May 25, 2012 at 2:51 pm

    I love marinated things too — this would go so well alongside some roasted nuts and olives and other cocktail snacks.

  • Reply
    May 25, 2012 at 9:08 pm

    Oh, this looks great. I love anything with mushrooms!

  • Reply
    May 27, 2012 at 10:56 pm

    I made these tonight and they were amazing!

  • Reply
    July 15, 2012 at 3:15 pm

    I am OBSESSED with this recipe. I have made it twice now. This past time I added julienned carrots and cucumber to the recipe too. I literally cannot stop eating it :)

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