Pour a little beer (2-3 tablespoons) into a ziploc bag and mix in everything else except the mushrooms.
Drop the mushrooms into the bag.
Seal the bag, and turn it over a few times to coat the mushrooms.
Refrigerate for 1-8 hours.
Fire up your grill to medium.
Once the fire is ready, debag the mushrooms and the grill them grill-side up for 5-8 minutes, pouring on half of the marinade, until the bottoms are brown.
Turn, then cook for about 5 minutes more, basting with the remaining marinade, until the centers are tender when poked.