Lemon Marinated Mushrooms

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


1-- garlic clove, roughly chopped
1tablespoon white wine vinegar
1/2teaspoon finely grated lemon rind
2tablespoons fresh lemon juice
1tablespoon fresh basil, minced
1/4teaspoon salt
1teaspoon extra-virgin olive oil
6drops Worcestershire sauce
-- Freshly ground black pepper
8ounces white button mushrooms, quartered


  1. In a medium bowl, whisk together all ingredients except mushrooms.  Add mushrooms and toss gently. Cover and refrigerate at least 1 hour or up to 8 hours.

Recipe by Serena Ball.

Nutritional Info *per serving

  • Calories 27
  • Fat 1g
  • Saturated Fat 0.2g
  • Polyunsaturated Fat 0.2g
  • Monounsaturated Fat 0.8g
  • Cholesterol 0mg
  • Sodium 152mg
  • Potassium 202mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 1g
  • Protein 2g
  • Vitamin A 37 IU
  • Calcium 6mg