Try this new twist on a Portabello Mushrooms using our Hickory Smoked Olive Oil.

• 4-5 Large Portabello Mushrooms, Sliced 1/4" Thick


• 3/4 Cup Hickory Smoked Olive Oil


• 2 Limes, Juiced


• 2 Cloves Garlic, Minced


• 3 Tbsp Parsley, Chopped


• 2 Shallots, Chopped


• Sea Salt & White Pepper (To Taste)

If desired, remove the mushroom gills by scraping with the tip of a small spoon.

Over medium to high heat, sauté mushrooms in a bit of olive oil until tender in a large skillet.  Remove from heat.  In large baking dish, layer mushrooms evenly in 1-2 layers.

Combine olive oil, lime juice, garlic, parsley, shallots, white pepper and sea salt in small bowl.  Pour sauce over mushrooms and marinade in the refrigerator for at least 4 hours (or overnight).

Drizzle marinade over the mushrooms and serve cold.  Makes a delightful appetizer!