• 4 portobello mushroom caps
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

Directions

1. Place mushroom caps, smooth side up, in a shallow dish.
2. Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
3. Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
4. Preheat grill for medium-high heat.
5. Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting. Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
6. Top mushrooms with cheese and continue grilling until cheese is melted, about 2 minutes.