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!

[tasty-recipe id="6497"]

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.