Portobellos

These mushroom caps absorb the flavor of the other foods and spices your basting pan contains so they are always an excellent accompaniment.

Brush the portobellos with extra virgin olive oil and splash them with soy sauce as you put them on the grill. Place them no more than midway to the back of your Grillery so they catch the slow heat only. Sprinkle the underside with pepper, and the Italian seasonings of your choice. Baste with oil, butter or meat drippings then serve when they look moist and feel tender all the way through.

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