- 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!