Howdy all! I made a stuffed portabella with smoked homemade mozzeralla to go with the yummy beef tenderloin. I started by cleaning the gills from the shroom with a spoon, giving a good amount of EVOO and some finely chopped garlic. Then I put it on the grill "face down" and no the garlic didn't fall off! Took it off, topped with sliced tomatoes and some mozzarella I cold smoked recently. I put it back on the grill for about 15 minutes to cook the other side of the shroom. I then put it under the broiler for about 1 minute to brown up that cheese. Easy to do and soooo yummy!