1. Grill, broil or roast Portobello caps
2. Top each cap, gill-side up, with one of these combos
   *Prepared tomato or other pasta sauce, shredded mozzarella and Parmesan cheeses.
   *Crumbled bacon and shredded Cheddar cheese.
   *Chopped plum tomatoes, dill and crumbled feta cheese.
   *Cooked, crumbled sausage and shredded mozzarella cheese
3. Briefly broil the Portopizzas until the cheese melts.

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1 - 6oz. Package Slices
4 T Butter
2 T Flour
1/2 chopped Onion
1 1/2 cups Milk
1 1/2 cups Heavy Cream
Pepper & Salt to taste
1 T Marsala wine (optional)

Melt butter in saucepan over medium heat. Add flour and stir constantly until you make a roux. Continue to stir until flour is cooked. Remove from heat.

Place 1 T Butter in medium saucepan over medium heat. Add chopped onion and sauté until golden. Chop Oakshire Portobellos into 1/2" - 1" chunks, add 2 - 3 T water to pan and add Oakshire Portobellos. Add salt and pepper, cover and reduce heat. Cook 15 minutes then add milk and cream. Cook till thickened. If you want to add Marsala wine do so now before soup thickens.