1/2 pound fresh shiitake mushrooms
1/4 cup olive or vegetable oil
1 tablespoon minced fresh herbs (thyme, sage, oregano and/or basil)
Salt and pepper to taste
Remove and discard stems from mushroom caps or cut flush with caps. Score caps lightly with a sharp knife. Brush both sides with oil. Rub with herbs and sprinkle with salt and pepper. Place on hot grill, inside down. Cook for 2 to 3 minutes; turn and cook 2 minutes more or until juices form in the caps. Serve hot or at room temperature.
Yield: 8-10 servings.
Editor's Note: Medium fresh white mushrooms can be substituted for the shiitakes, but do not score them. Thread on skewers to grill.
Originally published as Grilled Mushrooms in Taste of Home
August/September 1995, p65