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Marinated Mushrooms


  • 3 medium-large portabello mushrooms
  • 1/2 cup olive oil
  • 4 scallions, sliced thin
  • 1/4 cup fresh minced parsley
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. Soy Sauce (use Tamari for gluten-free version)
  • 1 1/2 tsp. balsamic vinegar
  • 3 garlic cloves, minced fine
  • 1 tsp. sea salt



  • Remove stems and gills from mushrooms and rinse thoroughly.  Pat dry with paper towel and cut into 1 inch cubes.
  • Place remaining ingredients in a large bowl and whisk together.
  • Add mushrooms and toss until evenly coated.
  • Let marinate at room temperature for 2-3 hours tossing occasionally.
  • Cover and refrigerate.  Bring to room temperature prior to serving.
  • Serve atop Edamame & Coconut Rice Salad or as a side dish.


Serves 4-6