Here we go. Preheat MAK to 400. Marinate portobello mushrooms in extra virgin olive oil, fresh lemon juice, chopped garlic, chopped fresh basil, salt and pepper. They discolor a bit due to the acidity of the lemon juice.
![](http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0655.jpg)
Next, into the MAK for 8 minutes per side.
![](http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0656.jpg)
Back in the house and into a bowl. Not pretty but drop dead delicious.
![](http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0657.jpg)
Top with butter lettuce, blueberries, pecan halves, and shaved parmesan cheese. The salad dressing is the leftover marinade with a bit of balsamic vineger added.
![](http://i497.photobucket.com/albums/rr340/lnjrudolph/DSCN0659.jpg)
Thanks for looking.