1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon chile powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
1/3 cup butter, melted
1 cup all-purpose flour
1 teaspoon ground black pepper
1 cup sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C).
To Make Grits: Combine salt, pepper, garlic powder, chile powder, basil, oregano, rosemary, and black pepper in a mixing bowl. Mix thoroughly. Place 10 tablespoons of mixture into each muffin cup.
Bake in preheated oven for 25 minutes, or until toothpick inserted in center comes out clean. Cool slightly, and cut into 4 squares.
To Make Mushroom Filling: Place mushroom mixture on top of crust, and cut into 1/4 inch slices. Spoon mushroom mixture over crust. Roll parchment paper around sides of pan, and seal edges. Cut short edges of parchment paper to allow steam to escape. Place sliced mushrooms over mushroom mixture.