clean the mushrooms and remove the stems. Place the caps gills down and make 3 horizontal cuts, then 3 vertical cuts.
combine the marindae ingredients together and marinate the caps in for at least 30 minutes.
Heat a large skillet and stir fry the portobello mushrooms. Add the wine and stir fry to reduce the wine, about five minutes. Add the oyster mushrooms and stir fry until brown.
Grill the mushrooms over medium-high heat for 2 minutes on each side.