Portobello Mushrooms on the Grill

Take the stems off large Portobello mushrooms.

Marinate them for half an hour in the following mixture:

balsamic vinegar (about 1/4 cup)

1/2 tsp. sugar

1 clove crushed garlic

1/8 cup sesame oil pepper to taste

Crumbled gorgonzola cheese

Put mushrooms cut side up on the grill over indirect heat (not directly over the coals) Baste with any leftover marinade, cover and grill for about 7 minutes. Flip them over and grill for about 7 more minutes, then flip again so cut side is up. Fill the cup with gorgonzola cheese; remove mushrooms from grill as soon as cheese melts.