After I’ve received a few calls from friends to post some pictures of the 
portabello lunch, I’ve decided to make this for them. A few changes need mentioned.
I live at high altitude so your cooking time may vary. Also, my friends did not like Provolone and so I chose a local cheese. All natural, called “Portabello-Leek-Jack” which has more flavor. (No. I did not eat that one. Mine is on the right.)
Now, I will be prepping a huge amount of vegetables for my Ratattouille.
