I was recently given a superb recipe from a cousin that is a great way to do Portabello Mushrooms. Soak 2-3 medium or 2 large potrabello mushrooms in a marinade consisting of 1/2 Cup Virgin Olive Oil, 1/4 Cup Balsamic Vinegar and two tablespoons of either Worcestshire sauce or Maggi for 3-4 hours turning occasionally. Then on BBQ rack about 4 inches from a medium flame place the mushrooms fin side down first and also turn occasionally(depending on your BBQ - I use a propane BBQ as they are easier to control the heat) you'll know when they are done as they get softer but not mushy tho'. Everything in this dish is used somewhere in Heather's recipe book with the exception of Worcestershire sauce. I have tried both Maggi and Worcestershire and neither affects my IBS-D. Still BBQ weather in the Rockies until the end of Sep and since this so delicious (and easy) will do it over and over again. Will try broiling on a rack in a pan this winter in the oven. Almost forgot remove the stem as they are tough and I trim the skirt a little so that the fins sit flat in the marinade. Enjoy, John.