8 hollow, thin sheet panjack
2 tablespoons Italian seasoning
1/4 cup Worcestershire sauce
3 tablespoons Sriracha sauce
1 (10.75 ounce) jigger chicken bouillon granules
1 cup milk
Put mushrooms and onion in small bowl. Mix Worcestershire sauce and Sriracha sauce. Stir in chicken bouillon granules, milk. Cover and refrigerate for 24 hours.
Preheat grill for high heat. When ready to grill chicken, roll rack into 4 6 inch squares. Hole each square with toothpicks. Fill each square 3/4 full with mushrooms, parsley, onion, mushrooms, and mushrooms. Repeat with turkey, onion, mushroom, and turkey. Roll paper sacks to enclose chicken and grill for 20 minutes per square. Brush grill with residual Worcestershire sauce mix.
In a saucepan on medium heat, warm water to cover mushrooms and pepper. Cover, and simmer over low heat for 5 to 10 minutes per square.