Ingredients:
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8 oz fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 tsp oregano
2 tblsp lemon juice
Instructions:
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Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover.
Mix all other ingredients together. Add mushrooms. Refrigerate
overnight.

(Makes 12)
Serve these Italian-flavored mushrooms as a side dish or an appetizer.
Ingredients:
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12 large mushrooms
2 tblsp butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, finely diced
1/4 cup finely chopped green bell pepper
1 small clove garlic, minced
1/2 cup finely crushed cracker crumbs
3 tblsp grated Parmesan cheese
1 tblsp minced parsley
1/4 tsp dried oregano, crushed
Seasoned salt
Pepper
1/3 cup chicken [or vegetable] broth
Instructions:
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Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt
butter in skillet. Add onion, pepperoni, green pepper, garlic and
chopped mushroom stems. Cook until all vegetables are tender but not
brown. Add crumbs, cheese, parsley and oregano and season to taste with
seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon
filling into mushroom caps, rounding tops. Place caps in shallow baking
pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or
until heated through.

(Makes 16 mushrooms)
Ingredients:
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16 medium mushrooms
1 large clove garlic, minced
1/2 lb hot Italian sausage, casings removed
5 green onions, chopped
1 tsp Worcestershire sauce (optional)
1/2 cup shredded Monterey Jack cheese
Olive oil
Italian seasoning, crushed
Instructions:
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Remove stems from cleaned mushrooms by gently twisting base to snap off.
Chop stems and set aside. Generously coat inside and outside of each
mushroom cap with oil. Place in baking dish, open side up. Sprinkle
insides with Italian seasoning to taste. Heat 1 tablespoon oil in
skillet and saute garlic. Add sausage, crushing with spoon into smaller
pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1
minute. Add green onions and stir-fry another minute. Add
Worcestershire. Stuff each mushroom cap generously with sausage filling
and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or
until cheese is melted.