Source: Jim Weber
1Portobello Mushroom Cap (one per person)
2 tablespoonsolive oil (per cap)
In a small bowl mix olive oil and salt and set aside.
Cut large stem off from the mushroom cap. Brush the top and underside of the the mushroom cap with olive oil. The underside will really soak up the oil.
Place on grill, top side down to start. Grill for 12 - 16 mins, turning every 4 mins. (Recipe♦467)