Marinated Mushrooms

I love marinated mushrooms. They are great for snacking on and for adding to salads. At Whole Foods, these bad boys are 7.99 a pound. You can make your own for much less with very few ingredients and just a short amount of time.

Ingredients:

2 16oz packages of whole white mushrooms (1 Quart)
1/2 cup red wine vinegar
2 cubes of Dorot Garlic  or 2 cloves of fresh
1 cube of Dorot Parsley
1 cube of Dorot Basil
1 TBS Penzey's Greek or Italian Seasoning
1-2 TBS of olive oil.

Clean and pull off stems from mushrooms.
Add a little oil and the garlic to a deep round high edge skillet ( I use a wok)
Add the mushrooms and the vinegar.
Let simmer until the mushrooms give off their juices 
Remove from heat and pour the mushrooms and the liquid into a class container
Let cool and then refrigerate. Use them as needed. They won't last long :)

Enjoy!

Prosciutto & Pesto Grilled Mushrooms

This is not exactly low fat but it is low-carb and always yummy. You can make them in the oven but on a hot summer day - just wrap them in foil and grill them.

Ingredients:

1 carton of white button mushrooms ( about 17-18)
1/2 cup of goat cheese
1/2 tsp of pesto
9 slice of prosciutto

Directions:

1. Clean mushrooms and pull off stems
2. Mix goat cheese with pesto.
3. Stuff goat cheese mixture into mushrooms.
4. Cut prosciutto slices in half length wise
5. Wrap around the mushrooms.
6.  Put mushrooms side by side on aluminum foil and then wrap up tight.
7. Grill on indirect heat until cheese is bubbly. Don't turn them over. lol.

Enjoy!

Cremini Mushroom & Red Pepper Kebobs

Ingredients:

Organic Sweet Red Peppers

Cremini Mushrooms (whole)

Meyer Lemon Olive Oil

minced fresh garlic

Salt & Pepper

bamboo skewers

Directions:

1. Soak skewers for a few hours or overnight
2. Clean Mushrooms and cut in half
3. Clean and cut red peppers into chunks
4. Marinate veggies in 1/8 cup Meyer Lemon Olive Oil,  dry oregano, minced garlic, salt and pepper to taste. Grill until fully cooked.