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| Portobello mushroom caps, stem and gills removed |
4-6 each |
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| Olive oil |
1/4 cup |
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| White wine |
1/2 cup |
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| Tone's Steak Dust Seasoning |
1 Tbsp. |
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| Monterey Jack cheese, shredded |
1 cup (4 oz.) |
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| Parmesan cheese, grated |
1/4 cup |
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Combine mushroom caps, olive oil, wine and Tone's Steak Dust Seasoning in a resealable plastic bag. Marinate 30 minutes.
Pre-heat grill to medium or, if using charcoal, have coals at medium heat. Remove mushrooms from marinade; discard marinade.
Place mushroom caps stem side down (or use grill pan).. Grill mushrooms 5 minutes; turn. Grill 3 to 4 minutes until mushrooms are almost cooked through. Sprinkle Monterey Jack cheese evenly on mushrooms. Top with grated Parmesan. Continue grilling an additional 2 to 3 minutes. Remove from grill; let rest 3 minutes before serving.
