Recipes | Appetizers

Easy Low FODMAP Marinated Mushrooms


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Oyster Mushrooms ARE Low FODMAP

Following the low FODMAP diet and have a hankering for mushrooms? Us too! This recipe for Low FODMAP Marinated Mushrooms is for us ‘shroom lovers!

Thankfully Monash University has lab tested oyster mushrooms and have determined them to be low FODMAP in incredibly generous portions of 75 g (2 ¾ ounces), which is about 1 cup. This recipe for easy Low FODMAP Marinated Mushrooms is a fabulous way to enjoy them – as an appetizer or quick nibble.

overhead image of easy low FODMAP marinated mushrooms in a glass bowl

5-Minute Recipe

You can make this recipe in a mere 5 minutes! It is so simple that even if you do not consider yourself a cook, you CAN make them. Read through the recipe and you will see how quickly this comes together.

Note that the required 10 ounces (280 g) of oyster mushrooms is the amount AFTER they have been cleaned. They often come with quite a bit of hard stems attached and there will be a bit of trimming and cleaning to do before you assemble the recipe.

These are lovely alongside a cheese or charcuterie board. Or maybe try our Blue Cheese & Cheddar Cheese Ball!

Note that you need Garlic-Infused Oil, made with olive oil, for this recipe. Use our homemade version, which is completely Monash and Elimination Phase compliant, or you can also use purchased.

Please note that the Nutritional information is artificially high as the databases take into account all of the olive oil used. You will be consuming a fraction of it.

FYI these mushrooms would be quite welcomed on a Cheese & Charcuterie Board. Learn tips for making the best low FODMAP version EVER!

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overhead image of easy low FODMAP marinated mushrooms in a glass bowl
5 from 1 vote

Low FODMAP Marinated Mushrooms

Low FODMAP Marinated Mushrooms take 5 minutes to make and make a great addition to a cheese and charcuterie board.

Makes: 6 servings
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Author: Dédé Wilson


  • 10 ounces (280 g) cleaned and trimmed oyster mushrooms
  • 1 cup (240 ml) plus 3 tablespoons Garlic-Infused Oil or Onion-Infused Oil, made with olive oil, divided
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon black peppercorns
  • 6 small sprigs of fresh thyme
  • 1 bay leaf
  • Kosher salt


  1. Heat 3 tablespoons of the oil in a large sauté pan over medium heat until shimmering. Add mushrooms and sauté for about 2 minutes or until slightly softened. Cool. Scrape into a glass jar and add the remaining ingredients, tasting and adding salt as desired. Allow to sit for at least an hour. Serve with toothpicks.

  2. These are lovely alongside a cheese or charcuterie board. Marinated Mushrooms may also be refrigerated for up to 3 days in a covered jar. Bring to room temperature before serving.



  • Still suspicious about those mushrooms? We always refer to the Monash University smartphone app for the most up-to-date lab testing data on raw ingredients. Download it today and you will have this information at your fingertips.
Course: Appetizer
Cuisine: American


Calories: 343kcal | Carbohydrates: 4g | Protein: 2g | Fat: 36g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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Read our article How Are Low FODMAP Recipes Created? for more in-depth information.

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