marinated mushrooms



When I was a child I always had a dislike for mushrooms. Especially Marinated Mushroom Skewers. This was reinforced aged 12 whilst on a school trip to Paris, France, I was lucky enough to be placed with a wealthy Doctor’s home for a week as an exchange student. The lady of the house was an excellent cook and for lunch served Artichoke Globes and a large Mushroom Omelette…my heart nearly stopped. I’d never in my life seen quite so many mushrooms stuffed into one omelette, and a huge slice of it was coming my way!

Needless to say, it was a good job it was a Doctor’s house! I spent the rest of the afternoon languishing in the biggest bed I’d ever seen. I must admit, I was glad of the en-suite bathroom!

It was many many years later before I tried mushrooms again. Only with some considerable coaxing by my better half. After much cajoling I eventually gave in and tried some of his garlic roasted mushrooms with a lovely Pasta dish he’d whipped up…well, they were spectacular!

Now I regularly eat mushrooms, from simple button ones to the delicious Portobello ones. There are so many varieties to try and they are so versatile for cooking with! I really have no idea why I disliked this yummy fungus for so many years. I’m fairly sure it was the Artichokes that made me ill back in Paris, and I still completely dislike them!

I recently found this delicious Marinated Mushroom Skewers recipe from a great foodie website called Dinners and Dreams. Using our Status commercial vacuum sealer you can Rapid-Marinate anything in 12 minutes, using our vacuum canisters.


Yield: 4
Prep Time: 10 min
Cook Time: 10 min


  • 1/2 tablespoon harissa
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 8 ounces baby portobello mushrooms, halved lengthwise


  • Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
  • Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
  • Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.
  • Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.

Why not try this recipe next time you light up the BBQ, or serve as a side dish with grilled meat, and don’t forget to share your feedback in the comments below!

Warmest regards BJ & Kat

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