2 pounds whole mushrooms
2 teaspoons minced fresh basil (or 1/2 tsp dried)
2 teaspoons minced fresh oregano (1/2 tsp dried)
salt and pepper to taste
2 cloves minced garlic
1 cup fresh squeezed lemon juice
1 cup green onions, chopped fine
2 tablespoons dry mustard
1 large bay leaf

Wipe mushrooms clean; leave small mushrooms whole and slice up the huge ones. Mix all together and cover mushrooms with marinade. Refrigerate covered overnight. Serve on bed of lettuce, spinach and endive leaves with toothpicks.