Treat portobellos like steaks

Yes, but you have to prep them right.

The number one mistake is skipping the gills. Flip that mushroom over and scrape out the dark brown gills with a spoon. They hold moisture and turn bitter when charred. Removing them lets the mushroom dry out and take on better color.

Next, salt them. Lay the caps on a paper towel, sprinkle with salt, let sit 10 minutes. You’ll see beads of water form. Pat dry. This draws out excess moisture so you get Maillard browning instead of steaming. Then oil lightly — not soak — and hit a hot grill (think medium-high, 400-450°F). Cook 4-5 minutes per side, don’t fuss with them. Press gently with a spatula halfway through for better contact.

Season after grilling, not before. A splash of balsamic or soy sauce in the last minute adds depth. Toasted bun, some pesto or goat cheese, and you’ve got a burger that stands on its own.

Dry mushrooms, hot grill, don’t crowd. That’s the whole game.