3 lg Fresh portobello mushrooms;

-stems removed and cleaned 2 tb Olive oil

5 Garlic cloves; finely

-chopped pn Salt pn Freshly ground black pepper pn Oregano Chopped parsley for garnish Quarter the caps. Place them on a broiler 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 broiler 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. Total calories per serving: 87 fat: 8 g Vegetarian Journal/Sept-Oct 94/MM by DEEANNE Shared on rec.food.rec by Judi M. Phelps, 6/17/95. Internet: jphelps@shell.portal.com Submitted By JUDI MAE PHELPS On MON, 19 JUN 1995 151157 GMT