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several large mushroom caps; Portobello work well, but any large caps will do
(Webmaster's note: Shiitake or Stropharia caps would work well for this recipe too)
port wine
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oregano
thyme
sage
garlic powder
Parmesan cheese
dash of rice wine vinegar
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Clean mushroom caps, and remove stems. Place enough wine into cap so that the gills are at least visibly moist. Add herbs as desired, and cheese. A dash of rice wine vinegar may also be added. Allow to rest for at least 15 minutes before cooking, to let the wine "marinate" the mushrooms. Place on barbecue grill, grill for 3 to 5 minutes.
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