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Grilled Portobella Mushrooms

4 large Portobella mushrooms, stems removed and reserved for other uses as desired
1 1/2 tablespoons virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup butter, melted

1. Rub the top surface of the mushroom caps with the oil, which will be absorbed quickly, and sprinkle them with salt and pepper.
2. Place the caps on a very hot grill and cook them, top side down, for 3 minutes. Turn them over and cook for 3 minutes on the other side. Remove from grill to warm serving platter, slice and drizzle with melted butter. Serve immediately.

Makes 4 servings.