Gluten-Free JOC Mushroom Grilled Portobello Mushrooms with Balsamic Glaze

Ingredients:

4 large portobello mushrooms
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
1 tablespoon honey
1/4 cup crumbled feta cheese (ensure it's gluten-free)

Directions:

In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper.
Clean the portobello mushrooms and remove the stems. Brush the mushrooms generously with the balsamic mixture, reserving some for later.
Preheat the grill to medium-high heat. Grill the mushrooms for about 4-5 minutes per side, or until they are tender and juicy.
While grilling, brush the mushrooms with the remaining balsamic mixture.
Remove the mushrooms from the grill and drizzle them with honey. Sprinkle with crumbled feta cheese and chopped fresh parsley before serving.