Grill portobellos like a steak, but faster

Yes, but treat them like a steak—high heat, short time, and don’t skip the salt.

Portobellos are basically sponges. Their biggest enemy is sogginess. Start by scraping out the gills (they hold water and get slimy). Salt both sides and let them sit for 10 minutes—this draws out excess moisture. Pat dry. Brush with oil, salt again, pepper, maybe a little smoked paprika.

Grill gill-side down first over direct high heat, 3–4 minutes. Flip and cook another 3–4 minutes. Don’t move them around. You want clean, dark char lines. They’re done when the cap is tender but still has some bite.

For a main dish, don’t just serve