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Hickory Smoked Portabello

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Hickory Smoked Portabello

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  • 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!

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