Treat portobellos like steaks, not veggie burgers

Stop treating them like vegetables—grill them like a thin steak and you’ll be happy.

The biggest mistake people make is just slapping a whole cap on the grill and hoping for the best. That’s how you get a soggy, bitter mess that slides out of the bun.

First, remove the gills. Use a spoon to scrape them out. They hold moisture and turn slimy. Then salt the caps and let them sit for 10 minutes. That draws out water. Pat them dry.

Now marinate. Olive oil, balsamic, a smashed garlic clove, salt, pepper. Let it sit 15-30 minutes—no longer or they get mushy.

Get your grill screaming hot. Clean and oil the grates. Place caps gill-side down first. Grill 4-5 minutes without moving them. Flip, top with cheese if you want, and grill another 4 minutes