We usually marinate portobellos in a little olive oil and balsamic vinegar before grilling, but tonight we do it more simply and top with fresh tomato salsa.
salt & pepper
We wipe the portobellos with a damp cloth, remove the stems. Using a teaspoon we scrape away the gills onto a paper towel. We heat the grill and put the mushroom caps onto a plate. We rub on a little olive oil and sprinkle with salt and pepper. We place the mushrooms gill-side up on the grill for a few minutes and then flip for another couple of minutes. We want the mushrooms tender. We serve gill-side up filled with some fresh tomato salsa.