Trim stems from mushrooms and discard. Wipe the caps with a damp paper towel. Make 2 or 3 shallow slits in the flesh of each cap.

Brush the mushrooms on both sides with Oil and salt to taste.

Grill the mushrooms until they just begin to soften, turning them once. When the mushrooms just begin to release some of their juices, they are ready.

Serve immediately and drizzle with Oil