grilled mushrooms

1/2 pound fresh shiitake mushrooms
1/4 cup olive oil
1 tablespoon each minced fresh thyme, fresh sage leaves, minced fresh oregano and/or minced fresh basil, combined
Salt and pepper to taste
Remove and discard stems from mushroom caps. Score caps lightly with a sharp knife. Brush both sides with oil. Rub with herbs and sprinkle with salt and pepper. Grill, cap side down, over medium heat 2-3 minutes on each side or until juices form in the caps and mushrooms are tender. 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.