Preparation / Directions:
Quarter the caps. Place them on a grill pan pre-coated with a little olive oil, bottoms up. Cover the mushrooms with chopped garlic, salt and pepper.
Drizzle half the olive oil over the mushrooms. Put under the grill for about five minutes. Remove the mushrooms and probe with the fork for softness.
Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness. They should be soft on both tops and bottoms.
Serve hot as a main course with a vegetable-rice mixture.