- 2 Tbsp Mushroom Sage, Herbs de Provence, or Tuscan Herb
- 1 Tbsp Neapolitan Herb
- 1/ 4 Tsp Garlic Powder
- Salt and Pepper to Taste
- 1/2 Tbsp Freshly Minced Italian Parsley
- 8 oz Stuffing Mushrooms
Heat the grill or broiler on medium heat. Mix the EVOO of choice, Neapolitan Herb, garlic powder, and salt and pepper. Clean the mushrooms. Set them on a plate and brush with EVOO/balsamic
mixture. Let stand at least 15 minutes to absorb flavor. Brush once more and place over heat. Cook for about 5 minutes until slightly browned and beginning to soften. Remove from heat and
sprinkle with parsley, if desired.
Serve immediately.
