Lemon-Thyme Marinated Mushroom Antipasto

Shaina of Food For my Family captures every last drop of summer with her versatile recipe for Lemon-Thyme Marinated Mushroom Antipasto.

Marinated Mushrooms by Food for my Family

The end of summer is drawing near, and as such, I’m determined to make the most of the last few weeks. For me, making the most of summer includes plenty of outdoor eating: picnics, campfire-grilled foods, patio powwows with the neighbors, and lunches eaten on a towel at the beach.

When I think summer picnic, I’m generally just working on getting as many seasonal produce options on my plate at one time. From pickled radishes and artichoke hearts to grilled lettuces and marinated mushrooms, I want to get the full flavor of the season in every bite.

Marinated mushrooms are a versatile item that goes much farther than the antipasti plate. Here are a few of my favorite ways to use them:

  •  Serve them sliced over your favorite salad. Their bright seasoning adds depth to simple salads.
  • Utilize them as a burger topping. Sure, you can do the sautéed mushrooms as well, but these are easy to have on hand.Turn them into an easy bruschetta: Drizzle sliced baguette with oil and toast under the broiler for 30-60 seconds.
  • Add the cold marinated mushrooms to each piece and you have an instant appetizer.
  • Skewer them with cherry tomatoes and mini mozzarella balls for a fun (gi) take on caprese salad bites.

Enjoy this flavorful dish as a lasting reminder of how delicious summer truly is.

Lemon-Thyme Marinated Mushrooms


  • 1 pound cremini mushrooms or button mushrooms
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 lemon, juiced and zested
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed black peppercorns


  1. Rinse and remove the stems from the mushrooms. Bring a small pot of water to a boil, add the mushrooms and simmer for 2 minutes. Remove from the boiling water, drain, and rinse with cold water. Set on a towel to dry.
  2. In a medium bowl, combine the extra virgin olive oil, white wine vinegar, lemon juice and zest, garlic, shallot, thyme, salt, and pepper. Add in the mushrooms. Place in a sealed container in the refrigerator overnight.
  3. Serve with other antipasti or as suggested above.

Makes 1 pound marinated mushrooms

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