1 lb. lg. white mushrooms, such as shitake or portabello
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper, to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. finely chopped fresh parsley

Light the grill.

Remove and discard a slice from the bottom of each mushroom stem.

If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil.

When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they start to release some of their liquid and collapse a little.

Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them.

Let the mushrooms cool slightly.

In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all combined.

Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like, and serve with grilled bread.

Serves 4.