Total Calories: 106
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a baking pan large enough to hold the mushroom caps in a single layer.
2 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Thinly slice the stems. Place the mushroom stems in a bowl and toss them with 2 tablespoons of the oil.
3 Place the mushroom caps open-side up in the pan. Sprinkle with salt and pepper.
4 In a small bowl, stir together the garlic, parsley, rosemary, marjoram, and salt and pepper to taste. Toss with the remaining 2 tablespoons oil. Place a pinch of the herb mixture on each mushroom cap. Top with the stems.
5 Bake 15 minutes. Check the mushrooms to see if the pan is too dry. Add a little warm water if needed. Bake 15 minutes more or until tender. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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