Portobello Mushrooms With Chevré (goat cheese): Remove the stems from portobello mushrooms and clean both stems and caps. Set the caps aside and cut the stems into matchsticks and then small cubes, combining with similarly cubed cremini mushrooms and diced white onion. Sauté on a high heat in a little butter mixed with olive oil. Season while cooking with salt, fresh rosemary, a small amount of onion and garlic powders, fresh cracked white peppercorn. Cook until golden brown and set aside to cool.

Toast rounds of Italian bread or another round bread of your preference. (It is good if you can more or less match up the size of the rounds with the diameter of the portobello mushroom caps.) Toast the bread and then spread with chevré. Press the sauteed mushroom mixture into the cheese and place under the broiler to melt the cheese slightly and warm the mushrooms. Broil the portobello mushroom caps gill side up, salted and coated with a very small amount of extra virgin olive oil. Turn the caps over, salt and oil the tops and arrange them on the toasted bread/cheese/mushroom mixture. Return to the broiler and cook until they are gold-brown.