4 portobello mushroom caps
1/4 cup Balsamic Vinegar of Modena - 4 Leaf
2 tablespoons Infused Extra Virgin Olive Oil from Puglia
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
Sicilian Sea Salt and Hudson Valley Homestead 4 Peppercorns to taste
4 tablespoons Aioli Sauce
4 (1 ounce) slices Caciocavallo DOP cheese (or garlic lovers coud use our wild garlic gouda for extra garlic kick!)
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, mix together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grill with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese and during the last 2 minutes of grilling. Be sure to add a tablespoon of Aioli sauce to each mushroom cap for a great added zing!