Baby portobello mushrooms are firmer than white mushrooms.  This recipe will work on the white ones too.

Ingredients:

• 3 lbs baby portobello mushrooms
• 3/4 c white wine
• 2 Tab Worcestershire sauce
• 1 tea dried mushrooms
• ½ c olive oil
• soaked bamboo skewers
• kosher salt or other coarse salt to taste.

Directions:

1. Combine white wine and Worcestershire sauce.
2. Combine dried mushrooms and olive oil.
3. Simmer over low heat until oil changes color. Cool
4. About 45 minutes to an hour before you plan to grill, place the portobellos in a plastic bag.
5. Add the wine Worcestershire sauce and mushroom oil over them.
6. Let them marinate at room temperature. (Allowing them to sit in the marinade longer makes the Worcestershire flavor too pronounced.)
7. Thread the portobellos sideways onto the skewers.
8. Salt lightly.
9. Broil the brochettes for 3-4 minutes per side until the mushrooms are juicy and soft.
10. Remove from skewers.
11. Serve in chaffing dish

Serves: Makes 60 – 70

Source: Born to Grill