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One of my tricks with portobello cap sandwiches is to insert the garlic into the cap prior to grilling. That is, make cuts in the cap and push diced bits of garlic into them. The garlic will sweeten as it is grilled.

The above method works well because firm portobellos don't marinade well unless you prepare them well in advance.

Even if you don't use the above method, you can still make cuts in the cap to promote absorbtion of the marinade.

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