Gorgonzola-Topped Portobello Mushrooms
If you have an outdoor grill handy, a quick turn over the coals is a great way to handle portobello caps. Otherwise, just grill in a skillet.
In a small saucepan, warm olive oil and garlic. Wash mushroom caps and pat dry. Brush mushroom caps on both sides with olive oil mixture and grill, 1–2 at a time, in a heavy nonstick skillet. Cook mushrooms for 30 seconds on each side.
Place mushrooms, top side down, on non-stick aluminum foil on a baking sheet. Brush tops with any remaining garlic oil.
Sprinkle Gorgonzola over mushroom caps, followed by basil. Season with fresh-ground black pepper.
Bake at 400ºF until cheese is bubbly and lightly browned, about 5–7 minutes.
Portobellos, brown beauties with saucer-sized caps, are closely related to ordinary white mushrooms and can be used interchangeably in recipes. However, the meaty texture of portobellos — largely attributed to the reduced moisture in the caps — makes them excellent candidates for grilling and baking. Try chicken or steak on a portobello platter, or grill and slice portobellos for veggie sandwiches.