Treat portobellos like meat, but don't overcook them.

Yes, you can absolutely make a satisfying vegetarian main course out of grilled portobello mushrooms, but you need to treat them right.

The biggest mistake people make is under-marinating and then over-grilling. Portobellos are sponges—they soak up flavor, but they also release a lot of water. So start with a solid marinade: balsamic vinegar, soy sauce, olive oil, minced garlic, maybe a little smoked paprika or thyme. Let them sit for at least 20 minutes, longer if you’ve got time. Flip them once or twice.

Grill over medium-high heat, about 5 minutes per side. You want those deep grill marks and a little char, but you don’t want them turning into rubber. When they’re tender and slightly shrunk, they’re done. If they’re steaming instead of sizzling, your grill isn’t hot enough.

Serving as a main? Put it on a bun with Swiss cheese, arugula, and a smear of pesto or mayo. Or slice it up and throw it over polenta, risotto, or a big grain salad. And pro tip: scrape out the dark gills before marinating—they hold extra water and can make things muddy.

They’re not steak, but they’re not trying to be. Done right, they’re a solid centerpiece.