Portobellos work. Treat them right.

Yes, but you have to treat them differently than meat. A naked portobello thrown on the grill is a ticket to a soggy, rubbery disappointment.

First, scrape out the gills with a spoon. They hold moisture and turn slimy. Then remove the stem so it cooks evenly. Some people snap it off flush, I just pop it off.

Marinate for at least 30 minutes. Balsamic, olive oil, garlic, salt, pepper – that’s the classic. Don’t be shy. Mushrooms drink up marinade. If you’re short on time, at least hit them with oil and salt right before grilling.

Grill over medium-high heat, 4-5 minutes per side. You want grill marks and some char, but you don’t want to turn them into leather. They’re done when they’re tender and smell like a campfire.

Use a sturdy bun and pile on toppings that add texture – lettuce, tomato, pickles, maybe some melted provolone or a smear of pesto. Because a lone mushroom cap on a cheap bun is a sad meal.

The gills are the enemy of a dry burger.