Portobello mushroom cooking newbie - how should I cook them?

We love to use them as pizza "crusts" and ad toppings of choice. May want to precook a bit first, then ad toppings and bake or broil.

Or marinate. grill, bake or broil and use them as the "meat" of a sandwich.  Balsamic vinegar splash, red onions, sprinkle of cheese and whatever floats your boat.  On a good bread/bun. 

"Stuff" them with cheeses, garlic, bread crumbs...link

We have smoked ours in the smoker and they've turned out well.

I eat a ton of mushrooms since I don't eat much meat.

For stuffed portobellos I usually put them on a cookie sheet, sprinkle with EVOO, balsamic vinegar and then pre bake them for like 15 min. Then stuff with whatever you want, then bake again for just another 10 min or so.

My dh has smoked them in the smoker. He loves them, but I hate the taste of the smoke.

At Zombie Burger they have a mushroom burger as a vegetarian option. They basically breaded a Portobello mushroom, fried it and then served it with all the burger fixings on a bun. Holy smokes! It was sooooo good!

And I also slice them up, saute and use them as a "meat" in fajitas.

Any way you like. And no-cheese isn't really required. Being a vegan we never use cheese with them and they are delicious to us without cheese. But add cheese if you wish. 

Here's a recipe from the "Forks over Knives Cookbook" that I like to make with Portobello Mushrooms. It's called Thai Portobello Mushroom Wraps. 

1 tablespoon chopped ginger
2 gloves garlic, peeled and minced
Zest and juice of 1 lime
3 tablespoons low-sodium soy sauce
1 tablespoon red pepper flakes (adjust to taste)
2 large shallots, diced small
1 pound portobello mushrooms, stemmed and finely chopped
1/2 cup coarsely fresh chopped cilantro
3 tablespoons fresh chopped mint
4 green onions (white and green parts) thinly sliced
4 large romaine lettuce leaves or cooked brown rice

1. Combine the ginger, garlic, lime zest and juice, soy sauce, and crushed red pepper flakes in a small bowl and set aside.
2. Heat a large skillet over high heat. (I use a T-fal skillet to cook without oil, but if you don't have one add just a bit of olive oil to cook with) Add the shallots and mushrooms and stir fry for 3 to 4 minutes. Add the ginger mixture and cook for another minute. Add the cilantro, mint, and green onions and remove from heat. 
3. To serve place mixture in lettuce leaves and roll over lettuce leaf. First time I made this I found it to messy and not filling enough. Next time I made it I put mixture over a bed of brown rice. Much more filling and much easier to eat. 

Debbie in MD.

I love them roasted, sauteed and grilled.

Roasted for veggie hoagies topped with provolone.
Roasted for Veggie Fajitas
Roasted (or grilled) for mushroom burgers.

They are great stuffed with sun dried tomato risotto or rice, topped with cheese and baked.  

I've tossed them in the crockpot cut up and they are fine, too.

Sauteed, they are great in a lot of things: 
Mushroom Stroganoff

Mushroom Risotto

They soak up a lot of liquid, so I prefer brushing on EVOO instead of drizzling. I always salt and pepper and use any spice I'm in the mood for. 
Also - I scrape out the gills because they can turn "inky" and I don't like that.  I don't think it's necessary, but I prefer it that way.