4 large portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
Salt
Freshly-ground black pepper
4 ounces thinly-sliced provolone cheese
Directions: one line for each direction. When saved the lines will be numbered.
Cut stems off of mushrooms, and place smooth-side up in shallow dish.
In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill over medium-high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese if desired during the last 2 minutes of grilling.
