Mushroom of choice, plenty of butter, kosher salt and pepper. Saute in 1-2 tbsp butter until the pan goes dry from the mushrooms soaking up the butter. Let the mushrooms sear in the dry pan until they brown a bit, add more butter and cook until done. Last minute, add a table spoon worcestershire sauce.
Grill the whole portobello mushroom on the grill. When almost done, put a dollop of goat cheese/chvre and let it melt. Garnish with fresh cracked black pepper.