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Marinated mushroom, bocconcini, basil & prosciutto stacks

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Brunch, Culinary Collection
Cuisine Greek
Servings 6


  • 1/4 cup olive oil
  • 1/4 cup 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


For the marinade:

  • In a bowl, add the oil, vinegar, onion, sugar, origanum, chilli, parsley & salt. Mix well.

For 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.

Assemble the stacks: 

  • Use short skewers to create stacks with the bocconcini, prosciutto, mushrooms and basil leaves. Serve at room temperature.
Keyword snacks