Marinated Portabello Mushrooms with Asiago

Instructions

• 01 In a small bowl whisk the marinade ingredients, including ½ teaspoon pepper and ¼ teaspoon salt.
• 02 Wipe the mushrooms clean with a damp cloth or paper towel. Remove and discard the stems. With a teaspoon, carefully scrape out and discard the black gills from the mushroom caps. Place the mushrooms, cap sides up, on a rimmed plate and brush them with the marinade. Turn the mushrooms over and brush again with the marinade. Let stand for 15 to 20 minutes at room temperature.
• 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
• 04 In a small bowl combine the bread crumbs and parsley.
• 05 Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed, until they begin to soften, 4 to 6 minutes. Brush the cap sides with some of the remaining marinade from the plate, turn them over, add ¼ cup of cheese on top of each mushroom, close the lid, and cook until tender when pierced with a knife, 4 to 6 minutes. During the last minute of cooking, place the bread crumb mixture evenly on top of each mushroom. Remove from the grill, season with pepper and salt, and serve immediately.