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Marsala Portobello (Portabella) Mushrooms

1/4 cup Marsala wine
1/4 teaspoon dried oregano
Salt & freshly ground pepper to taste
4 to 5 large portobello (portabella) mushrooms, sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons crumbled gorgonzola cheese
1 tablespoon butter

In a small bowl, combine Marsala wine, oregano, salt, and pepper.

In a large frying pan over medium heat, sauté mushrooms and garlic with some of the olive oil for 2 to 3 minutes or until they are tender and the garlic is soft but not brown. Remove from heat.

Add the wine mixture and sauté an additional 2 minutes. Add the gorgonzola cheese and stir to incorporate. Add butter and cook briefly to thicken slightly. Remove from heat and serve immediately.

Makes a great appetizer or as a side dish.