Dear Chef Talk friends,
I'm grilling Portobello mushrooms tonight. It's beautiful out. The thing is, I've never done this before. I've read some other Portobello posts on here, and some people suggest peeling them. I was thinking of throwing some olive oil on them, salt and pepper, some kind of herb (recommendations?) and adding some goat cheese on top of the gills. (So maybe the herb on top of the cheese?)
Any help would be great!