Marinated Grilled Portobello Mushrooms

6 oz. fresh Portobello mushrooms
Season with salt, pepper, and olive oil to taste
Grill four minutes on each side with lid closed or until soft.  Slice into 2 inch slices.  Marinate one hour before serving.
 
Marinade:

3 oz. extra virgin olive oil

1 tsp. chopped fresh parsley
2 Tbsp. balsamic vinegar
1 tsp. fresh lime juice
1 clove garlic, minced
1 small shallot, chopped
1 sprig fresh rosemary, minced (1 tsp.)

We tried these mushrooms out on my sister, Carolyn Cave, and her husband, Paul, one Saturday afternoon when we were in a cooking frenzy.  We grilled thick slices of french bread, spread them with pesto and a thin slice of fresh tomato, then topped them with the mushrooms and a little marinade. Spectacular!  They'd also be good served on buns with lettuce and tomato like veggie hamburgers.