Ingredients:

Serves 4

12-oz can beer
2 Tbs. canned vegetable broth
3 Tbs. light teriyaki sauce
4 large Portobello mushroom caps, brushed clean
3 minced garlic cloves
1 Tbs. chopped fresh rosemary
2 Tbs. olive oil
2 tsp. roasted sesame oil
1/2-tsp. ground black pepper

Directions:

1. Pour a little beer (2-3 tablespoons) into a ziploc bag and mix in everything else except the mushrooms.
   
2. Drop the mushrooms into the bag.
   
3. Seal the bag, and turn it over a few times to coat the mushrooms.
   
4. Refrigerate for 1-8 hours.
   
5. Fire up your grill to medium.
   
6. 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.
   
7. Turn, then cook for about 5 minutes more, basting with the remaining marinade, until the centers are tender when poked.