Antipasto With Marinated Mushrooms Recipe

Name: Antipasto With Marinated Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons lemon juice; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon dried tarragon leaves; 1 garlic clove, slightly crushed; 1/8 teaspoon black pepper; 1/2 cup olive oil; fresh mushrooms, stems removed; antipasto recipe; 4 teaspoons red wine vinegar; 1/2 teaspoon dried basil leaves; 1/2 teaspoon dried oregano leaves; 1 dash black pepper; 1/4 cup olive oil; 4 ounces mozzarella cheese, cut into 1/2-inch cubes; 4 ounces prosciutto or 4 ounces cooked ham, thinly sliced; 4 ounces provolone cheese, cut into 2-inch sticks; 1 (10 ounce) jar pepperoncini peppers, drained; 8 ounces hard salami, thinly sliced; 2 (6 ounce) jars marinated artichoke hearts, drained; 1 (6 ounce) can pitted ripe olives, drained; lettuce leaf, for garnish; fresh basil leaf, for garnish; chives (to garnish)

Servings: persons

3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried tarragon leaves
1 garlic clove, slightly crushed
1/8 teaspoon black pepper
1/2 cup olive oil
fresh mushrooms, stems removed
antipasto recipe
4 teaspoons red wine vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 dash black pepper
1/4 cup olive oil
4 ounces mozzarella cheese, cut into 1/2-inch cubes
4 ounces prosciutto or 4 ounces cooked ham, thinly sliced
4 ounces provolone cheese, cut into 2-inch sticks
1 (10 ounce) jar pepperoncini peppers, drained
8 ounces hard salami, thinly sliced
2 (6 ounce) jars marinated artichoke hearts, drained
1 (6 ounce) can pitted ripe olives, drained
lettuce leaf, for garnish
fresh basil leaf, for garnish
chives (to garnish)

1
Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
2
Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
3
MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 tablespoons lemon juice, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon dried tarragon leaves, and more.

Yes, Antipasto With Marinated Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antipasto With Marinated Mushrooms

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