Everyone knows how to grill portobellos but I can't think of anything to post this morning. These are so good served with your favorite steak, chicken or whatever. To be honest I don't think you need meat when you serve these. Grill some other vegetables and corn on the cob with sliced fresh tomatoes and make a batch of the Celebration Bread that Jaz has posted on October Farm that is more addictive than heroin and you have a fabulous meal.
6-6-8 ounce fresh portobello mushrooms
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Preheat grill to medium. Cut off the mushroom stems even with the caps. Discard stems. Lightly rinse mushroom caps. Gentley pat them dry with paper towels. In a small bowl, mix the rest of the ingredients. Lightly brush the tops of the mushrooms with the soy mixture. Grill the caps, top-side down, for 5 minutes. Brush with the soy mixture and turn. Grill for 5 more minutes.