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Kitchen Scoop: Tasty mushroom dish perfect for potlucks

By Alicia Ross
Universal Uclick

The potluck dinner has made a comeback in my hometown and I’m thrilled.

It’s that time of year when there seem to be gatherings or parties most days of the week. And nothing makes a more festive and relaxing dinner party than a good, old-fashioned potluck. It never ceases to amaze me that somehow there’s always an abundance of really good food at these gatherings.

The “rules” of a potluck vary from place to place, but I grew up with our weekly church dinner gathering defined as “bring one dish enough for your family, plus two.” Several years ago, I started seeing more potluck-heavy hors d’oeuvre parties, and the “rules” for those are every family (of one to six) brings a hearty appetizer to serve eight or more. Unsurprisingly, this grazing-type menu makes for a fine evening.

Today’s recipe for Marvelous Marinated Mushrooms will work perfectly with either a party or a family gathering at home. The recipe is sized to serve 12 as a side dish or 20 as part of an appetizer buffet; you are going to fall in love with its ease and flexibility. The best news is the leftovers — if you’re lucky enough to have them — are amazing. Enjoy!

Marvelous Marinated 

2 lbs. fresh whole button mushrooms

½ cup balsamic vinegar

1 large egg yolk

2 tsp. Dijon mustard

½ tsp. minced garlic

½ tsp. onion powder

1 tsp. Italian seasoning blend

1 cup extra-virgin olive oil

2 tbsp. shredded mozzarella cheese

Parsley for garnish

Preheat oven to 400 degrees. Spray a 9-by-13-inch glass casserole dish with nonstick cooking oil and set aside.

Rinse, dry and remove any extra-woody stems from the mushrooms. Tender stems can be left on. Place mushrooms in prepared dish.

In a small bowl, mix vinegar, egg yolk, mustard, garlic, onion powder and Italian seasoning together. While whisking the vinegar mixture, slowly add the oil in a thin stream until fully incorporated. Drizzle over mushrooms and stir to fully coat with marinade. Roast at 400 degrees for 15 minutes. Remove from oven and baste with the marinade in the pan. Turn oven to low broil. Sprinkle mozzarella cheese over mushrooms and return to broil for 2 to 3 minutes or until cheese is golden. Garnish with parsley. Serve with a slotted spoon.

Makes 12 servings as a side, 20 servings as an appetizer.

Each appetizer serving (about 4 mushrooms) has about 57 calories, 5 grams fat (trace saturated), 11 milligrams cholesterol, 1 gram protein, trace carbohydrates, 0.5 grams dietary fiber, 10 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email, or visit


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