Grilled Peppered Portobello Steaks with Parmesan Dressing

Delicious thick slices of mushroom - but uneven with the dressing.

Large portobello caps (about 5 inches across), rubbed with olive oil, then salted and peppered, were then grilled till tender. It was hard to tell how much olive oil to use - and whether it should go just on the top or also be spread on the gills. I found that the mushroom cap soaked up quite a bit of oil, and not wanting to load them up too much, I only added about 1 1/2 T per mushroom - this seems consistent with the suggested 1/3 C for 2 lbs suggested by the recipe.

Next, you are instructed to salt and pepper the mushrooms - but I could not get any to stick. Grilling took longer than the 6-8 minutes per side - but probably my grill was not hot enough. I cut into them several times to see if they were cooked, and they still might have benefited from longer heat.

After cooking, we are instructed to slice, and dress with an olive oil-red wine vinegar - Parmesan cheese dressing. It tasted pretty good - some bites were amazing - but it made the dish look terrible! Soggy bits of cheese - it would look, and maybe even taste much better to dress the mushrooms in the olive oil and vinegar - and then grate the cheese on top.