I marinated the Portobello mushroom caps in balsamic vinegar and lemon infused olive oil for about three hours. The whole crown was topped with a generous helping of a very mild Champignon Blue Cheese, minus the rind. To cook, I started it out like this, sauteeing in a covered pan.
When it looked like this, I transferred the portobellos to a casserole dish and finished with a few minutes in the oven to brown the cheese on top.
The cooking juices were so good that after we ate I bottled them to use in a salad dressing. Portobello-Blue dressing over spinach will make a great second course!