2 lbs. fresh mushrooms, cleaned

DRESSING:

1/2 c. olive oil
1/4 c. lemon juice
1/4 c. water
1 tsp. minced garlic
3/4 tsp. salt
1/2 tsp. pepper
1/3 c. chopped fresh parsley
1/4 c. diced red bell pepper

Place mushrooms in pretty glass bowl; set aside. Mix oil, juice, water, garlic, salt and pepper in saucepan and bring to a boil. Pour over mushrooms. Cover; refrigerate for at least 2 hours. Add the parsley and pepper, stirring to blend. Yield: 10 appetizer servings.