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Spicy Marinated Mushrooms

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Per 4 mushroom serving: 23 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 5 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 262 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 vegetable)

 

 

 

 

 

 

(makes 14 servings)

1 1/2    pounds (720 g) small button mushrooms, cleaned and bottom of stem removed
3    1.05 ounce (29 g) envelopes fat free Italian dressing mix
6    tablespoons (90 ml) red wine vinegar
6    tablespoons (90 ml) white wine vinegar
2    cups (480 ml) water
1 1/2    teaspoons (7.5 ml) Tabasco sauce or other liquid hot pepper sauce
4    small sprigs fresh rosemary

Place mushrooms in a large covered container.
In a jar, combine dressing mix, vinegars, and 1/2 cup (120 ml) of the water. Shake well.
Add remaining 1 1/2 cups (360 ml) water and Tabasco. Shake well and pour over mushrooms. Stir to evenly coat. Add rosemary sprigs, cover, and refrigerate overnight, stirring occasionally.
To serve, transfer mushrooms and some of their marinade to a serving dish. Offer toothpicks for spearing the mushrooms.