A great finger food! Mushrooms are marinated in a zesty oil and vinegar mixture. Make sure the mushrooms are all covered in liquid while marinating.
I tried this to accompany Thanksgiving dinner because my family loves mushrooms and bleu cheese. Only a couple of people liked it, and I wasn't one of them. The flavor is too tart...perhaps too much white wine vinegar or lemon juice in the recipe, and it left an odd aftertaste. It took a while to prepare, and I was disappointed with the outcome. It might go better in a salad or with a different style of a meal, but I didn't care for this recipe. - 27 Nov 2001 (Review from Allrecipes USA and Canada)
I have made this recipe several times for holiday parties and it gets scooped up in a HURRY! I cut the oil to 1/4 cup and use a high quality olive oil. The tangy vinegar is a great combo with the blue cheese. Try substituting a good quality creamy gorgonzola for the blue cheese. Gorgonzola is similar but tends to have a bit less bite which is good for people who are leary of blue cheese. - 16 Nov 2007 (Review from Allrecipes USA and Canada)
We really enjoyed this recipe...we made a second batch and added pitted black olives and a little roasted red peppers, served on the side with a sandwich it was yummy! - 22 Jan 2005 (Review from Allrecipes USA and Canada)