Grilled portobello mushrooms

• Portobello mushrooms
• Marinade or sauce of your choice (usually what is being put on the meat)

Wash and remove stems from mushrooms. Grandma likes to chop and sauté stems as a side dish. Liberally brush mushroom top with marinade to prevent it from sticking to the grill. Lay upside down, bowl-like, on grill. Cover (or fill, depending on how much flavor you want) fins with marinade. Close lid, lower heat to prevent charring, and allow to cook for 10-15 minutes until juice has been absorbed, and the mushroom is close to finished. Flip, and cook another 2-3 minutes. Serve plain, or burger style.