1 1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. dill weed
1/4 tsp. sweet basil
1/4 tsp. garlic powder
1/4 tsp. dry mustard
1 (1 lb.) pkg. fresh whole white mushrooms
3 tbsp. extra virgin olive oil (EVOO)
1 tbsp. Marsala cooking wine

Mix first 6 ingredients together and set aside. Clean mushrooms and trim ends. Place mushrooms in large Ziploc bag; add olive oil and wine. Seal and turn over to mix. Add dry ingredients to bag; seal and turn bag again to blend flavors. Refrigerate at least 2 hours, continuing to turn bag over several times.

Grill on top rack in an oiled grilling pan over medium heat, about 10 minutes, stirring occasionally.

Note: This is also good cooked indoors in a sauté pan.

Submitted by: JANIS TEY