Gypsy Marinated Mushrooms
(serves approximately 8 as an hors d'oeuvre)


  • 16 oz. white mushrooms

  • 1 small red onion, sliced in rings

  • 1 cup The Parmesan Gypsy

  • 1 cup shredded Parmesan cheese


Clean mushrooms by wiping them with a paper towel. Cut large mushrooms in half, small mushrooms leave whole. Place in sauce pan with the red onion rings.

Shake "The Parmesan Gypsy" well. Pour 1 cup over the mushrooms and sliced red onion. Heat to boil and gently stir to coat the mushrooms. Reduce heat and simmer for 15 minutes. Cool to room temperature. Drain before serving. Garnish with shredded Parmesan.

Gypsy marinated mushrooms can be made 1-2 days ahead. Keep refrigerated. Bring to room temperature before serving.

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