3 slices bacon, sliced
1 (3 ounce) can sliced mushrooms, drained
1 tablespoon olive oil
1/4 cup chicken bouillon granules
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried sage
1 teaspoon dried marjoram
1/8 teaspoon dried rosemary
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon from skillet and set aside.
Slic and shape mushrooms. Place mushrooms in large bowl. Stir in olive oil, chicken bouillon, garlic powder, garlic salt, basil, oregano, basil, oregano, rosemary and salt. Mix together and transfer mushrooms to skillet. Begin cooking over medium heat. Cook and stir until mushrooms are tender.
Cover skillet with aluminum foil. Place pan in oven and cook over medium heat, turning once, for 2 minutes.
⭐ ⭐ ⭐ ⭐ ⭐