4 Portobello mushrooms
1 cup gorgonzola cheese
Sprig of fresh rosemary
Salt and pepper
Prepare a charcoal or gas grill for direct grilling over high heat.
Put the portobello mushroom caps on a platter and brush both sides with olive oil.
Grill the caps, top side down, directly over high heat until liquid forms in the gills and the top is grill marked., 2-4 minutes.
Turn over, emptying any liquid into the fire. if flare ups occur, move the mushrooms to a cooler part of the grill.
Grill for 1-2 minutes longer, and turn again.
Spoon 1/8 -1/4 cup gorgonzola cheese into each mushroom (amount varies according to size of mushroom -the bigger the mushroom the more cheese!) and add a few leaves of fresh crushed rosemary and drizzle with more olive oil.
Cook for 1-2 minutes longer.
Transfer to platter and season with salt and pepper.
These can be served just as they are or on a grilled hamburger bun!