Growing up I was not a fan of mushrooms. My parents insisted I try one bight each time they cooked them though, and eventually I learned to like them a little, at least occasionally. However I didn't really start cooking with mushrooms until I lived with vegetarian roommates, and I wanted to be able to make meals I could share with them. This ended up being a great and easy recipe that I could use to replace the chicken or whatever else I was serving with veggies and pasta.
Several large portobella mushroom caps
Marinade (soy or teriyaki sauce plus a variety of other seasonings, see below for suggestions)
A large plate or platter
A small bowl
Spatula or tongs
Mushrooms have a lot of water in them, and like most vegetables they shrink a bit when you cook them. I normally plan for about 2 mushrooms per person, but it depends on exactly how big they are and how hungry your (or your guests) are.
Use the pairing knife to trim the stems off of your mushrooms- discard the stems. A gentle circular motion with the tip of the knife is usually best; mushrooms are soft and don't require much pressure to cut. I usually hold them in my hand while I do this for maximum control, however if you don't feel that is safe, place them on a cutting board and hold them in place that way.
Place the mushrooms right side up (stems down) on a platter and slowly pour about a small amount of olive oil over the top of each one. The amount varies based on the size of your mushrooms; I'd estimate about 1 teaspoon to 1 tablespoon. Use your fingers to spread it around a little (you could probably use a butter knife or the bottom or a spoon as well, but I find my fingers work best).
Then flip the mushrooms upside down (stem-side up) and let them sit for about 10 minutes to continue soaking up any excess oil.
While the mushrooms are soaking up the oil, prepare your marinade. I tend to start with about 1/3 of a cup of soy sauce or teriyaki sauce, but after that you are free to experiment with whatever you want. Hot sauce if you like it spicy, mustard if you like it savory, maple syrup or honey if you want it sweet, plus anything else you have in the fridge. I recommend about a tablespoon of each to start with.
Mix all your marinade ingredients together in a small bowl; stir well.
As soon as it's ready, spoon several spoonfuls of the marinade into the bottom of each mushroom cap. Let it sit for a few minute to soak in a bit. At this point you should also preheat the grill.
Set the grill on Medium. Carefully place the mushrooms on the grill, close the top, and let them cook for 8-9 minutes.
One of my mushrooms split from rough handling- it's fine if they do that; it won't affect the taste at all.
Use the spatula to carefully flip the mushrooms over. Turn the heat up to high and cook for about 2 more minutes (with the top down).
Use the spatula to remove them from the grill, and you're done!
These mushrooms can either be served alongside a main course, or used as a replacement for meat. I served them alongside some pasta with pesto.