1.   Arrange the mushroom caps, stuffed side up, on individual plates.

2.   A cup or so of shiitake mushroom caps, sliced and sauteed until crisp, makes a spectacular garnish if you happen to have some around.

3.   Add the mushroom caps and cover cooker but do not lock.

4.   Gently separate stems from mushroom caps.

5.   Grill sturdy mushroom caps with oil and garlic, or bake and stuff with creamed crab meat or blue cheese and bread crumbs.

6.   In the same casserole, quickly saute the mushroom caps until all their liquid has evaporated and they start to get barely golden.

7.   Just why these hefty fish would choose the equivalent of a sauteed mushroom cap over a big fat steak is puzzling, but they routinely do so.

8.   Pour into a shallow casserole, add mushroom caps, stem sides up.

9.   Repeat with remaining mushroom caps and butter.

10.   She brushes the large mushroom caps with olive oil infused with a trinity of garlic, oregano and crushed chiles and then grills until crispy.