In shallow bowl, combine the sugar, cumin, allspice, oregano, paprika,
salt, cayenne, and nutmeg. Set aside.
Coat the mushroom caps with 2 tb olive oil, then coat them evenly
with the spice mixture. Heat the remaining 2 tb olive oil in a large
skillet over medium heat. Add the mushrooms and cook until tender,
about 5 minutes per side. Serve hot.