Marinated Mushrooms with Red Bell Peppers

Yield

3 cups

20

10

1/2 cup: red wine vinegar

1/3 cup: water

2 tablespoons: corn oil

1 teaspoon: white sugar

1 tablespoon: chopped onion

1 tablespoon: chopped fresh parsley

1/2 teaspoon: dried basil

2 cloves: garlic, minced

1/4 teaspoon: salt

1/4 teaspoon: fresh ground black pepper

2 (16 ounce) packages: fresh mushrooms, stems removed

1/2: red bell pepper, diced

Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Calories: 44 kcal

Carbohydrates: 4.2 g

Cholesterol: 0 mg

Fat: 2.6 g

Fiber: 0.9 g

Protein: 2.5 g

Sodium: 53 mg