Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Portobello mushrooms; sliced thick |
| ½ teaspoon | Salt; or to taste |
| \N \N | White pepper; freshly ground |
| 1 tablespoon | Olive oil |
| 3 ounces | Extra-virgin olive oil |
| 2 \N | Limes; juice of |
| 1 \N | Clove garlic; minced |
| 1 small | Shallot; chopped |
| 1 teaspoon | Fresh rosemary; chopped |
| 1 teaspoon | Fresh parsley; chopped |
MARINADE
Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 min or until soft. Let cool.
MARINADE: In shallow platter, mix together marinade ingredients. Add mushroom slices. Marinate at least one hour. Serve chilled.
Per serving: 503 cal, 50 gm fat, 0 mg chol, 544 mg Na. From the American Mushroom Institute, in the Orlando Sentinel, 4/20/95.
Prodigy, Thomas Shepard (SKDR61A) Shared on rec.food.recipes by Judi M. Phelps, 6/17/95. Internet: jphelps@... Submitted By JUDI MAE PHELPS <JPHELPS@...> On MON, 19 JUN 1995 151157 GMT