In a small bowl, combine Marsala wine, oregano, salt, and pepper.
In a large frying pan over medium heat, saute portobello 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 saute 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 6 servings.
* Remove the gills if you desire. The gills are on the undersides of the mushrooms and they connect to the mushroom stems. Because the gills often add an intense brown color to dishes, some cooks prefer to remove them. Use the tip of the small spoon to scrape away the gills. Save the stems and use them when make soup or stock.
Marsala Portobello Mushrooms Recipe: https://whatscookingamerica.net/portabellaSaut.htm