A reader sent us this recipe that she's been making for over 40 years. We replaced the dried herbs with fresh oregano and parsley and added some garlic and red onion to boost the flavor even more. These mushrooms make a great addition to an antipasti platter with cubes of cheese, a pile of olives, slivers of roasted red peppers and paper-thin slices of prosciutto.
Clean mushrooms and remove stems. Simmer mushroom caps in salted water 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add red onion, oil, vinegar, oregano, parsley, garlic, peppercorns, coriander and salt. Stir to combine. Taste and adjust seasoning, if needed. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.
Per Serving:110 calories (70 from fat), 7g total fat, 1g saturated fat, 160mg sodium, 8g carbohydrates, (2 g dietary fiber, 2g sugar), 3g protein.
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