Need Portobello Mushroom Help

I've had this problem a couple of times with some friends that don't eat meat. Actually, the husband scarfs down my ribs when the wife isn't around but that's a whole different can of worms.

I made portobellos stuffed with chopped tomatoes, roasted garlic cloves split down the middle, some small bits of grilled zucchini, and goat cheese. I put the tomatoes on it at the end of the cook. Marinate the mushroom caps in balsamic and a little EVOO for about 15 minutes prior then cooked them like a hamburger. I removed the fins from the caps first.

They came out good and seemed to be enjoyed by all. I had a cilantro/basil pesto that I made to top them and it got gone.

I also made a ratatouille that was easy and a winner.

Good luck and keep an eye on your ribs. You might be surprised.

I do the portobello's like above for the non-meat eating daughter all the time. Her new favorite is the grilled romaine with balsamic glaze.

Here is one great dish....Inspired by Pat by the way

SMOTHERED PORTABELLA MUSHROOM CAPS
North Portage Smoke-Shack
From JB with inspiration from Pat in Melbourn, FL

1)) Start with 4 to 6 large caps (about 12 to 16 oz.), stems removed.
Mix together about 2 T. olive oil, about 1/2 C. red wine, a dash of salt and fresh ground mixed pepper. Put mushrooms and the mix in a sealed bag, turning to coat well, and refrigerate for at least an hour.

2)) Fire the Egg and stabilize at 400 F.

Meanwhile:
Sauté your choice of a topping in about 1 T. olive oil.
I like a mix of onion, garlic, sweet peppers, mild peppers and a bit of hot pepper.

3)) Using a raised grid (3-1/2 to 4"), cook direct with "gill side" down for about 8 to 10 minutes.

4)) Remove, flip and top the caps like a pizza.
My toppings (most often used) are a thin smearing of "Clasico" Basel Pesto, the saute' mix and then topped with a mix of cheeses (chedder, motzarella, jack and fetta.

5)) Return to the grill, cooking until the cheese is bubbley (about 5 minutes).