Portobello Mushroom Burgers

Brussels Sprouts are listed by Eating Well as one of the "trendy foods" of 2012.  My mother served them a few times as I was growing up, and since then they have been on my personal list of "foods to never eat again."  But if they are trendy (and are popping up in restaurants regularly now), I decided that maybe I should try them again.  I found some nice looking small sprouts at my local produce market, cooked them for dinner with friends, and have decided that they really can be delicious.  Here's what I did:

Sauteed Brussels Sprouts
(3-4 servings)

1 pound small, firm Brussels sprouts
2 T. olive oil, divided
3 cloves garlic, minced
1 T. dried or 1/4 cup fresh parsley, chopped
1 T. dried or 1/4 cup fresh oregano, chopped
1/2 t. sea salt
1/4 cup grated Parmesan cheese

1.  Wash the sprouts well, pat dry.
2.  Cut sprouts in half (or quarters if they are larger)
3.  Toss the sprouts in a bowl with 1/2 T. of the oil
4.  Put 1/2 T. oil in a large skillet (with a lid) and heat over medium setting
5.  Place the spouts, cut side down, in the skillet, cover, and cook for 5 minutes.
6.  Mix the remaining oil and the spices in a serving bowl.
7.  When the sprouts are done, put in bowl and toss to cover with the spices and oil.
8.  Sprinkle with the Parmesan cheese and serve.