Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

Very yummy! Everyone raves about them!

Ingredients Nutrition


  1. Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
  2. Set aside.
  3. Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
  4. Fridge for 4 hours.
  5. Keep up airtight container.
  6. *When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.


Most Helpful

Wonderful! I made these last night adding a little more basil, some minced garlic and a little minced red onion. Definately one to make again. Made for Spring PAC 2014. Thank you for posting. P.S. I also served this along with your recipe #90102#90102, recipe#461736#461736 by chef#789508#78958 and some rice pilaf.

mama smurf April 08, 2014

These turned out very well - mixed everything up in a zip lock bag and left them overnight in the frig to marinate. I then took some of them and sliced them up and cooked then with steak in a frying pan - while munching on the rest of them as an appetizer. Can't wait for the next covered dish at work - guess what I'm taking :)

The Thorn of Hudson, FL July 14, 2007

oh yes anything with nmushrooms-so tasty.

noreenruth June 15, 2006

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