Portabella Stack
(Raquel - raque2000)

2 garlic cloves, smashed
Oregano (1 or 2 tbsp),
olive oil (about 1/4 cup),
salt and black pepper to taste
3 portabella caps (medium size)
About 2 oz of your favorite cheese thinly sliced, I use an Italian cheese called Fontina, get it at Trader Joe's.
Optional: a little bit of grated parmesan

Preheat electric grill (I never tried but I think you can also use the broiler). Mix the oregano, garlic, olive oil, salt and pepper in a small bowl. Wash and pat dry the mushroom caps, brush them generously with the oregano mixture. Grill them until soft, turning frequently and brushing with more of the oil mixture, about 10 min.

To serve: Makes 1 or 2 servings (depends how hungry you are!) Arrange immediately on a plate in layers: 1 mushroom cap, cover with half the slices of cheese, 2nd mushroom cap, cover with the rest of the cheese, add the 3rd mushroom and, if you like, sprinkle with some parmesan. Using a very sharp knife quarter the stack, serve with a green salad.

Very yummy CM entree, enjoy!