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Marinated Portabello Mushrooms
from the Griglia Toscana in Wilmington Delaware

Serves 2 to 3 as an appetizer
 
 
1 pound portabellos (weighed with stems), sliced 1/2-inch thick
     
    Salt
 
  Freshly ground white pepper
     
1/4   cup extra virgin olive oil
     
For the marinade:    
6   tablespoons extra virgin olive oil
     
1   teaspoon finely chopped parsley
     
1 3-inch sprig fresh rosemary
     
1   small shallot, finely minced
1   clove garlic, finely minced
     
  Juice of 2 limes
     
1/4   teaspoon salt, or more to taste

    Season mushrooms lightly with salt, white pepper and extra virgin olive oil. Grill or broil 4 minutes, or until soft. Let cool.

    Blend marinade ingredients together and marinate cooked mushrooms 1 hour.

    Chill or serve at room temperature.
 
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