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Delicious. But not good enough for this kid! I like to cook them this way but with minced garlic, onions, mushrooms, and red bells to fill the mushroom caps (some people remove the fins and stem, but I remove only stems that seem tough. The whole gets topped with a favorite shredded cheese. I prefer the yellow ones like jack or swiss. Now bake till the cheese melts. Mmmm.

They're usually too messy to eat on a bun, and are usually too big, too, but it'd be tasty on toasted buns. If your mouth is big enough, you could top the portabello with a thin hamburger, too, from beef or chicken. Then add lettuce, mayo on the buns, onion - whatever.

I normally make these as a side dish, a substantial one. Fantastic with a steak. Be careful, when removing them from the heat, not to spill all the lovely juices that the cap collects.

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not bad. this was our first stab at grilling mushrooms. i'd go heavier on the dill next time and a dash of salt after they were grilled really brought out the flavor. simple & low cal.