1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/2 cup chopped fresh thyme
1/4 cup chopped fresh mint
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
3 tablespoons olive oil
2 tablespoons chicken bouillon granules
1 tablespoon olive oil
1/2 teaspoon dried oregano
Place parsley and basil leaves in a medium saucepan. Let the parsley and basil soak in for about 20 minutes, with a slotted spoon.
When the parsley and basil are cool, peel, and cut the stems into thin strips. Mix together the basil, parsley, and rosemary, and rub over spice mixture. Cover, not pan with foil, and let stand overnight at room temperature.
While the spice mixture is standing, heat 2 tablespoons olive oil in a large skillet over medium heat. Saute mushrooms in olive oil until translucent, about 5 minutes. Transfer to a plate. Mix broth and bouillon well, and cook about 15 minutes, stirring occasionally, or until the soup thickens.
Mix olive oil, chicken bouillon, olive oil, and oregano into the stock with the mushrooms until thoroughly coated. Serve stuffed mushrooms along with sauce.