Clean and remove the stems from Portobello mushrooms.
In a bowl, mix olive oil, balsamic vinegar, garlic, and thyme.
Brush the mushroom caps with the marinade mixture.
Grill or broil the mushrooms for 5-7 minutes on each side.
Top with vegan gorgonzola cheese and grill for another minute.
Garnish with fresh rosemary and cracked black pepper.
Serve as a steak alternative with your favorite sides.
A savory and satisfying mushroom dish.