i haven't made them in a while, but i love grilled gorgonzola portobellas.
marinate the caps in evoo and red wine or balsamic vinegar, then grill for just a minute or two on each side. while still hot, turn the caps gill side up and crumble some gorgonzola on them, so that it melts a bit. slice into triangles and serve.
or, you could sautee some crimini caps in butter, then add a half bottle of pinot noir and a few sprigs of thyme. simmer until the wine and butter reduces into a sauce.
A true lover of nature does not despair now that his mistress has turned a colder cheek.