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Marinated mushroom, bocconcini, basil & prosciutto stacksFeatured

Marinated mushrooms make great party snacks. Transform them into elegant Mediterranean stacks with this easy recipe, or keep refrigerated and use them in salads or as needed.


For 6

You will need...

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/2 small red onion, finely chopped
  • 10 ml brown sugar
  • 1/2 teaspoon dried origanum
  • 1/2 teaspoon dried chilli flakes
  • a generous handful parsley, finely chopped
  • 1/2 teaspoon salt
  • 500 g portabellini mushrooms (halve the bigger ones)
  • 250 g bocconcini balls, halved
  • a small punnet fresh basil leaves
  • 150 g thinly sliced prosciutto

Marinated mushroom, bocconcini, basil & prosciutto stacks Method

  1. Make the marinade: In a bowl, add the oil, vinegar, onion, sugar, origanum, chilli, parsley & salt. Mix well.
  2. Prepare the mushrooms: place the mushrooms in a large pot with just enough water to cover them. Bring to a simmer and cook for 7-10 minutes, then remove with a slotted spoon and place directly into the bowl with marinade. Stir to cover on all sides with the marinade, then cover and leave to cool. Refrigerate until ready to use.
  3. Assemble the stacks: use short skewers to create stacks with the bocconcini, prosciutto, mushrooms and basil leaves. Serve at room temperature.
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