I googled “sliced marinated portabella mushrooms” and found this recipe in the #4 position. Go click the link if you want to see the original; below is the recipe with my modifications*. I think it’s going to turn out really well, but it’s marinating in the fridge overnight at the moment. I’ll let you know tomorrow how it turns out and update this post.

Lime-basil marinated portabella mushrooms:

• 4 to 5 large portabella mushrooms, sliced 1/4-inch thick
• 3/4 cup extra-virgin olive oil
• Juice of 2 limes
• 2 cloves garlic
• 3 tablespoons chopped fresh basil
• 2 shallots, chopped
• Pepper to taste
• Salt to taste

In a large frying pan over medium-high heat, sauté mushrooms with half of the olive oil for 3 to 4 minutes or until they just start to brown. Remove from heat.

Arrange cooked mushrooms evenly in one or two layers in a large baking dish. In a small bowl, mince or run the cloves of garlic through the garlic press, then combine the rest of the olive oil, lime juice, basil, shallots, pepper, and salt. Pour marinade over mushrooms. The marinade will be very chunky because of the shallots; “dump and spread” might be a better description of how to cover the mushrooms than “pour”. In the refrigerator, marinate overnight.

Serve either cold or at room temperature. Place on individual salad plates as an appetizer with 3 slices on the bottom at a diagonal and another 3 slices on top in the opposite direction (makes an appealing diamond pattern). Drizzle some of the marinade over the top, making sure you get some of the shallot and garlic.

[*]“my modifications” means that I didn’t have any parsley or white pepper, but I did have three basil plants that needed to be whacked back, and I wrote the recipe based on how I cooked the mushrooms, not how it says to cook them.

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