2 lbs Portobello mushrooms, cleaned and patted dry
¼ cup Neita’s Garlic V & M
1 lb gruyere cheese, sliced.

Marinate mushrooms for least 2 hours. Arrange on a metal vegetable grill rack that has been sprayed with olive oil. Place vegetable rack on a low heated grill and grill till browned about two minutes, turn and continue to grill until brown until soft, top with cheese slices and serve. Slice and serve.