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Nutrition Facts
Serving Size 1 (127g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 268
Calories from Fat 246		(91%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 19.7g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 150mg		6%
Potassium 298mg		8%
Total Carbohydrate 5.9g		1%
	Dietary Fiber 1.2g	4%
	Sugars 2.3g
Protein 2.8g		5%
detailed view... how is this calculated?

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Grilled Marinated Mushrooms

Recipe #26351 | 38 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sue L
Apr 25, 2002

Mmmmmmmmm......Pile these on a warm piece of pita bread stuffed with feta cheese and pitted kalamata olives. Now this is eating!

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup extra-virgin olive oil
4 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon red pepper flakes
1/2 teaspoon vegan sugar (or granulated sugar)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
18-20 medium-size mushrooms, brushed clean,stems removed,cut in half

Directions

1
Combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes.
2
Add mushrooms and cook 5 minutes more.
3
Allow mushrooms to cool in liquid.
4
(Best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) Thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning).
5
Discard marinade.
6
Grill skewers 3-4 minutes per side over medium heat, turning once.
7
Serve with warm pita bread, feta cheese and kalamata olives, if you desire.

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Featured Reviews for This Recipe

From: Alskann

On Jun 19, 2008

These are awesome. So easy to make, so full of flavor. We ate them wrapped in a pita with kalamata olives and feta cheese. For ease of preparation, instead of threading the shrooms on skewers I just cooked them in my grill basket. What a breeze. Absolutely divine!! Thanks for posting. Next time I will triple the recipe.

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From: Pneuma

On Jun 15, 2008

These were good, very tasty but we found it a bit tangy for our taste. It helped eating this with rice. Thanks for letting us try this.

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From: evelyn/athens

On Jun 15, 2008

Great recipe. Initially, I thought the mushrooms would turn out too tart, also, but I needn't have feared. Once removed from the marinade and finished off on the grill, they were absolutely PERFECT. A complement to our grilled Father's Day lunch in way-too-hot Greece.

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