One pound of mushrooms — white, brown or Portobello
1-2 gloves of garlic, minced
2-3 TBS fresh parsley, chopped
3 TBS grated Parmesan
2 TBS capers
4 TBS best olive oil
1 TBS wine vinegar
1 TBS balsamic vinegar
Salt and Pepper
Add 2 TBS of the olive oil to the bottom of the baking pan.
De-stem the mushrooms, keeping the caps in one piece, and arrange the caps in the baking pan — cap side up.
Chop the mushroom stems, and mix with the garlic, parsley, Parmesan and capers, then spoon the mixture into the mushroom caps. Cover with 2 TBS olive oil, the vinegar, salt and pepper.
Bake in a pizza-hot oven for 2-3 minutes, until the tops are brown and bubbling.
Originally posted at: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/grilledmushrooms.html