This is a very simple way to cook portobello mushrooms that I came up with a few years ago while visiting my sister in Florida. John loves them and so strongly associates them with my sister's house that he requests them every time we are there. I occasionally make them at home and decided to celebrate our summer-in-March by doing so tonight. You can either have these as a sandwich on toasted rolls, or just plain as a side. Sometimes I melt cheese on them too.
4 portobello mushrooms, washed, stems removed
1/2 cup olive oil
1-1 1/2 tbsp. ground chipotle chili powder, depending on your heat preference
1 tsp. sea salt
Mix olive oil, chipotle chili powder and salt. Pour over mushrooms. Use your hands to rub chipotle mixture into both sides of mushrooms. Let mushrooms rest while you heat the grill (medium heat).
Grill until tender and juicy, turning once or twice while they're cooking. Enjoy!
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