Grilled Portobello Mushroom “Steaks”

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Is calling them “steaks” going a bit too far? Perhaps, butthat’s what I thought of when I was grilling these yummy portobello mushroom slices.I spotted a tidy package of these beauties while perusing the producedepartment recently. I almost walked right past them, but their gleaming whiteflesh, dark gills, and perfectly curled edges looked so pretty…how could I notthrow them in the basket? My mom had recently told me about a grilled mushroomburger she had seen on the food network, and grilling seemed like the perfectthing to do, so in they went! 
Making them was super easy. They were the focus of our meal,but they would also work great as a side, would be perfect for burgers orsandwiches, and would be even more fantastic with some melted cheese on top…darn,now I’m hungry again!
Getting Started

Grilling these mushrooms is easy peasy. I used my Foremangrill since I don’t have a grill pan (and there was no way I was going out inthe rain to start up our actual grill), but either would work. They weren’tquite thick enough for my Foreman, since it presses both sides, so I had toflip them, but it still was incredibly fast. 
Once your herbs and garlic are chopped and ready to go,simply drizzle the mushroom slices on one side with a little olive oil and sprinklewith the herbs, garlic and salt, then place on the grill seasoned side down.Keep in mind that the mushrooms will release a lot of their juices after they start cooking, so you don't have to put too much olive oil on. While on the grill, do the same to the other side. After a couple of minutes, andonce the mushrooms begin to soften, flip them over and cook until tender.
Wrapping it up
I really liked how these turned out, but I think next time Iwill use garlic powder instead of fresh. Although I always like to use freshwhenever I can, I had a hard time getting the garlic to stick to the mushrooms,and some of it got a little burnt on the grill. If you try these, let me knowwhat worked for you!
 Ingredients
1 package sliced portobello mushrooms,or 2 portobello mushrooms, sliced2 garlic cloves, finely chopped, orgarlic powder1 tsp fresh rosemary, finelychopped1 tsp fresh thyme, finely choppedCoarse salt to taste Olive oil for drizzling

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