To grill or broil portabellos:

Lightly brush caps and stems with oil to keep them moist and season with salt and pepper, Italian dressing, hoisin sauce, teriyaki sauce, barbecue sauce or balsamic vinaigrette, brushing the sauce on the mushroom. Grill or broil 4 to 6 inches from the heat source for 4 to 6 minutes on each side, brushing with sauce once or twice.

To roast, brush the mushrooms with oil or any of the sauces listed above. Place them on a baking sheet gill side down. Roast in a preheated 425? oven for about 20 minutes. To saute, place the sliced, chopped or whole portabellos in a little oil or butter in a skillet and cook over medium-high heat, stirring or turning until tender, about 5 to 6 minutes. Adding other ingredients like onions, peppers, and garlic will add to the taste. You can also season with your favorite herbs or spices. When sauteing, leave spaces around the mushrooms so that they brown evenly. Portabellos become meatier (firmer textured) the longer they cook.

Cooked portabellos can be frozen and will keep for several months. Place in freezer containers or bags, squeezing out as much air as possible. The uncooked mushrooms don't freeze well.

Ingrdients:
Easy Grilled Portabello Mushrooms
4 large portabello mushrooms
1/4 cup balsamic vinegar or soy sauce
1 teaspoon fresh garlic, minced
Freshly ground black pepper

Preparation:
Clean the mushrooms well and leave whole or slice thickly crosswise. Combine remaining ingredients in a small bowl. Brush mushrooms with this mixture on both sides and grill over medium coals for about 5 minutes on each side. Brush with more of the mixture while grilling. Serve at once. Serves 1 mushroom per person.

Note: Whole portabello mushrooms make delicious "burgers." Serve them on a whole wheat bun with lettuce, tomatoes, onions, ketchup and mustard. For variety, brush teriyaki sauce over the mushrooms before grilling.

Portabella Mushrooms with Spinach Souffle and Potato
(Developed by Chef Michael Miller, Quality Kosher Catering, Southfield, Mich.)

2 large portabello mushroom caps, cleaned
2 tablespoons balsamic vinegar

Souffle:
2 tablespoons olive oil
1 small Vidalia or Spanish onion, peeled, ends removed, minced
1 tablespoon minced fresh garlic
1 pound fresh spinach, tough stems removed, washed well
2 extra-large eggs
1/2 cup matzah meal
1/2 cup water
1/2 cup extra-virgin olive oil
Freshly chopped fennel leaves to taste
1 to 2 teaspoons salt
1/2 to 1 teaspoon white pepper
1 teaspoon paprika

Potato:
1 to 2 large baking potatoes, peeled
5 cups water
1/2 teaspoon olive oil