Gently clean the 16 oz of mushrooms using a damp paper towel and trim the stems.

In a large mixing bowl, whisk together the 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp balsamic vinegar, 2 cloves minced garlic, and 1/2 tsp black pepper.

Toss the mushrooms in the marinade until well coated. Let them sit for 15 minutes at room temperature.

Carefully thread the marinated pieces onto skewers. If using wooden sticks, ensure they are pre-soaked in water.

Preheat your grill to medium-high heat. Place the kabobs on the grates and cook for 10-12 minutes. Turn them occasionally, brushing with leftover marinade, until tender.

Remove from heat, garnish with 1 tbsp of freshly chopped parsley, and serve immediately.