1 tablespoon olive oil
1/4 cup miso paste
1 teaspoon garlic powder
1 teaspoon dried oregano
3 tablespoons dried basil
3 tablespoons dried sage
1 tablespoon dry onion powder
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon dried horseradish
1/4 teaspoon dried marjoram
1 teaspoon dried tarragon
In a large bowl, mix olive oil, miso and garlic powder. Mix basil, sage, sage, oregano, thyme, oregano, basil, oregano, thyme, oregano, sage, marjoram, tarragon and salt. Shape the mixture into 3/4 inch balls.
Roll the balls in the olive oil mixture. Place them 2 inches apart onto the prepared cookie sheet. Use a rolling pin to flatten the dough. Refrigerate for at least 6 hours.
When the rolls are cool, place them in a glass dish or bowl and sprinkle with grated Parmesan cheese. Deglaze the pan with olive oil, and sprinkle with marinara sauce, chopped fresh mushrooms, oregano, basil, oregano, thyme and sage. Cover and refrigerate overnight for best presentation.