The solution: We solved our problem by digging out an old tool of the campfire trade: aluminum foil. By wrapping each mushroom in a packet of foil, we were able to cook it through till done perfectly, in about 10 minutes. We then unwrapped each mushroom and sat it directly over the fire for 30-60 seconds to sear in the grilled flavor.

CHARCOAL-GRILLED MARINATED PORTOBELLO MUSHROOMS
Makes four 5- to 6-inch mushroom caps

We prefer large 5- to 6-inch portobellos for grilling because they are sold loose—not prepackaged—and are typically fresher. However, if you cannot find large ones, use six 4- to 5-inch portobellos, which are usually sold three to a package; decrease their grilling time wrapped in foil to about 9 minutes.

1/2 cup olive oil
3 tablespoons juice from 1 lemon
6 medium garlic cloves, minced fine
(about 2 tablespoons)
1/4 teaspoon salt
4 portobello mushrooms, each 5 to 6 inches
(or about 6 ounces each), stems removed and
discarded, caps wiped clean

1. Combine oil, lemon juice, garlic, and salt in large zipper-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour. Meanwhile, cut four 12-inch-square pieces of foil (or six 9-inch-square pieces if using smaller mushrooms); begin building medium-hot fire (you can hold your hand 5 inches above grill surface for three to four seconds).
2. Remove mushrooms from marinade. Place a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges. Spread coals evenly over grill bottom, position grill rack; scrub rack with wire grill brush. Grill mushrooms, with sealed side of foil packet facing up, until juicy and tender, 10 to 12 minutes. Using tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms on rack gill-side up and cook until grill-marked, 30 to 60 seconds. Remove from grill and use in one of following recipes.

GAS-GRILLED MARINATED
PORTOBELLO MUSHROOMS

Follow recipe for Charcoal-Grilled Marinated Portobello Mushrooms; when mushrooms are almost done marinating, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Reduce grilling time of foil-wrapped mushrooms to 7 to 9 minutes.

GRILLED PORTOBELLO AND ARUGULA SALAD WITH BACON AND BLUE CHEESE
Serves 4 as a main course, 6 to 8 as a side dish

Cut the mushrooms while still hot and immediately add them to the arugula; their heat wilts the greens slightly for a yielding texture. There is also a slightly higher ratio of balsamic vinegar to olive oil than traditionally called for; this is to compensate for the richness of both the blue cheese and the bacon.

2 bunches arugula, washed, dried, stems trimmed,
and leaves torn into bite-sized pieces
(about 3 cups, loosely packed)
8 slices (about 8 ounces) bacon, cut into 1-inch
pieces and fried until crisp
1 recipe Charcoal- or Gas-Grilled Marinated
Portobello Mushrooms, cut into 1/2-inch cubes while still hot
1 tablespoon balsamic vinegar
1 medium shallot, minced
1 teaspoon salt
2 tablespoons olive oil
4 ounces blue cheese, crumbled (about 1 cup)
Ground black pepper

1. Toss arugula with bacon and hot mushrooms in large bowl.
2. Combine vinegar, shallots, and salt in medium bowl. Whisk in olive oil in slow, steady stream. Sprinkle blue cheese over arugula mixture, and season with ground black pepper to taste. Pour dressing over salad and toss well to combine. Serve immediately.

GRILLED MARINATED PORTOBELLOS WITH TARRAGON
Serves 4 to 6 as a side dish

This variation is great served with a grilled steak or a juicy hamburger.

2 teaspoons rice wine vinegar
1 medium garlic clove, minced
1 tablespoon chopped fresh tarragon leaves
1/4 teaspoon salt
2 teaspoons vegetable or canola oil
1 recipe Charcoal- or Gas-Grilled Marinated
Portobello Mushrooms, cut into 1/2-inch cubes
Ground black pepper

Combine rice wine vinegar, garlic, tarragon, and salt in medium bowl; stir in oil. Add mushrooms and ground black pepper to taste; toss to coat. Serve immediately or cover with plastic wrap and let stand at room temperature up to 30 minutes.