re: Mushrooms and what to do with them

This is for larger portabella mushrooms, but I like to slice a bell pepper with some garlic and marinade in a little oil, worcestershire or balsamic vinegar, pepper, and maybe a little basil if I have some handy. Take the gills out of the mushroom (not necessary, but they will turn the sauce black, which is not very pleasing to the eye on the plate), fill with the bell pepper and a little marinade, and cover with a little cheese- my favorite is mozzerella, but i've used monterrey jack before, and grill on the top rack until the cheese is melted. If you don't like your bell peppers super crunchy, you might blanch/saute them a little before you marinade.