Large brown mushrooms, sold as portabello or portobello mushrooms, add a savory flavor and meaty texture to dishes. These mushrooms can be chopped and cooked on the stove, baked whole, or grilled indoors or out for an especially delicious flavor. Grilled large brown mushrooms can be sliced and served with pasta, topped with cheese, or used in place of meat for a kind of veggie burger.
Preheat the grill if you're using an electric or gas grill. Light the grill if you're using a charcoal grill. Allow the grill to heat to medium-hot before grilling large brown mushrooms.
Wipe the mushrooms with a damp paper towel. Cut off the ends of the stems with a sharp knife.
Brush the top and bottom of each mushroom with extra-virgin olive oil.
Season the mushrooms with salt and pepper.
Grill for four to six minutes per side.
Replace olive oil with an oil-based salad dressing, like a vinaigrette, for additional flavor. Marinate mushrooms for up to three hours before grilling.
Mushrooms should be firm and dry to the touch. Sliminess is a sign of decomposition.