I don't know why, but I have always been afraid to cook portobello mushrooms. They seem very gourmet to me and my cooking is anything, except gourmet! They were on sale at the grocery store and I thought to myself, "Why not?!" So I grilled them on my George Foreman grill and they were fabulous! I am now proud to say that I am no longer afraid of these mushrooms.
First, I let them sit in this marinade for an hour.
After grilling, I put them on toasted Arnold Thins, slathered with cream cheese. The reason I chose cream cheese is because I know people often pair goat cheese with mushrooms and I figured cream cheese is similar enough to goat cheese to use as a substitute and I was right. As my friend yesterday said, "Cheese is better than butter!"