Roasted Peppers are also a very tasty topping for grilled portabellos. I usually clean about 4 big portabellos at a time - just taking the stem out and washing the intact cap. Then I marinade in oil, red wine or balsamic vinegar and whatever spices sound right. Then I grill them until hot all through with a few grill marks on the top of the cap for asthetics. Put a portabello on hamburger type bun with a half a roasted red bell pepper on top and eat it just like a burger - or you could serve them on a plate as you would a chop or small steak.
Fr David Moser