Marinated Mushrooms with Red Bell Peppers

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 44 Calories

Ingredients

• ¼ teaspoon salt
• ⅓ cup water
• 2 tablespoons corn oil
• 1 teaspoon white sugar
• 2 cloves garlic, minced
• ½ teaspoon dried basil
• 1 tablespoon chopped fresh parsley
• ½ red bell pepper, diced
• 1 tablespoon chopped onion
• ½ cup red wine vinegar
• ¼ teaspoon fresh ground black pepper
• 2 (16 ounce) packages fresh mushrooms, stems removed

Recipe Instructions

Step 1

Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.