Just fast and easy way to make great appetizer or part of antipasti plate. I plan to add cherry tomatoes for next time. Recipe adapted from Pink Bites Blog.
Yield: 2 servings
1/2 lb. baby Portobello mushrooms, cleaned
1 tbsp. olive oil
2 tbsp. red wine vinegar
4 cloves of garlic, minced
1/4 cup of red onions, finely chopped
1 tsp. dried oregano
1 tsp. dried thyme
1/4 tsp. coriander
salt and pepper
Boil mushrooms in salted water with bay leaf for about 10 minutes, drain and let cool. Meanwhile, combine onion, garlic, olive oil, vinegar, oregano, coriander, thyme and pepper. Put mushrooms and onion mix in a jar, close the lid and shake about 2-3 seconds, refrigerate overnight.
1 serving (without onion) is about 90 calories