Marinated Mushrooms for Antipasto

It's actually quite easy to make your own marinated mushrooms for antipasto salad. It's the perfect homemade touch.

Howdy do.

Well, it's a cold rainy day here in Pittsburgh.  It's just relentlessly dismal outside.  So I decided to cheer myself up with a little antipasto salad lunch.  I went through my cupboard and opened up every olive and pickle jar I had.  I dumped the contents into a big ole bowl and soon I had a lovely rainy day antipasto lunch.

What went into this antipasto salad?

I used multi-colored grape tomatoes, pepperoncini, small mozzarella balls, fresh basil leaves, sopressata, mini gherkin pickles, green olives, kalamata olives, artichoke hearts, prosciutto, and chunks of colby cheese.  But these are just what I had on hand.  The sky is the limit when you are making antipasto salad.

But something was missing.

Where were the Marinated Mushrooms for my Antipasto Salad?

I must have those marinated mushrooms!

And I'm diabetic to they had to be sugar free.  So I found a great recipe for marinated mushrooms on the Low Carb Maven, tweaked it a little bit, and soon I had the perfect accompaniment to the meal: some freshly roasted marinated mushrooms for antipasto.  I threw them in and dug into my rainy day luncheon.

And finally it was... chef's kiss!

Sugar Free Marinated Mushrooms

Print Recipe

★★★★★

5 from 3 reviews

These low carb marinated mushrooms make for a tasty appetizer with only 1g net carbs.

• Author: Emily Krill
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 2 cups 1x
• Category: Appetizer
• Cuisine: American

Ingredients

Scale 1x2x3x

1 pound baby bella mushrooms, large ones cut in half

¼ cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar

1 tablespoon water

½ teaspoon Dijon mustard

1 teaspoon Swerve Brown or equivalent sweetener

½ teaspoon crushed red pepper

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

Instructions

1.  Preheat oven to 350 degrees F and get out a 9 x 13 inch casserole dish.
2. Clean the mushrooms, cut the large mushrooms in half, and keep the small mushrooms whole.
3. Whisk together olive oil, balsamic vinegar, apple cider vinegar, water, mustard, sweetener and spices in a medium sized bowl.
4. Add mushrooms to the marinade and mix to coat.
5. Add mushrooms to casserole dish and spread out so form a single layer of mushrooms.
6. Bake for 30 minutes, stirring after every 10 minutes.
7. Can be served warm or cold.  Store in the refrigerator.

Nutrition

• Serving Size: ¼ cup
• Calories: 21
• Fat: 2
• Carbohydrates: 1
• Fiber: <1
• Protein: 1

Keywords: Low Carb Marinated Mushrooms, Keto Marinated Mushrooms, Low Carb Roasted Mushrooms, Keto Roasted Mushrooms

If you liked this low carb roasted vegetable recipe, then you might like my recipes for Ratatouille, Roasted Brussel Sprouts with Pecans or Roasted Broccoli with Butternut Squash.