I decided to go for it.
I can't recall the last time I made portobello mushroom caps. I actually cannot recall ever a moment that I have made them for me and Nancy -- so a couple of years at least.
Such a simple recipe:
I patted the cap with some olive oil and salt, then put them on the grill for about six minutes -- four minutes with the smooth side down and the rest of the time with the grill size down.
Then, I sauteed some marinated artichoke hearts in a skillet on the stove top.
When the artichokes were nearly done, I added about a tablespoon of panko.
I had already chopped marinated mozzarella balls, peppadew peppers and Kalamata olives. After removing the skillet from the heat, I tossed this mixture in and stirred it quickly before placing the melted mixture of yummy-ness onto the mushroom cap.
Not bad (and Nancy took the photos tonight):