8 medium Portobellas
2 Tablespoons virgin olive oil
1 1/2 oz. each Muenster, Mozzarella, Manchego, and Parmesan Cheese, shredded
1 Tablespoon Hawkwind Heat
1 Tablespoon minced garlic
3/4 cup coarse bread crumbs or panko
1 Tablespoon chopped basil
2 Tablespoons parsley
Brush both sides of mushrooms with olive oil.
Combine the cheeses with Hawkwind Heat, basil, 3/4 garlic, and about a teaspoon of olive oil. Mound onto the mushroom caps.
In separate bowl mix bread crumbs with remaining garlic, olive oil, and parsley.
Heat grill to medium high and cook mushrooms until cheese melts, remove from heat and sprinkle bread crumb mixture over caps and return to grill to brown.