• Use a small knife to remove stems from mushrooms then use a small spoon to gently scrape out the gills. Wash the tops of the caps under cold running water then pat dry with a kitchen towel or paper towel.
• Add extra virgin olive oil, balsamic vinegar, and steak seasoning to a large Ziplock bag then squish to combine. Add cleaned mushrooms then gently shake to coat. Press out all the air then let mushrooms marinate on the countertop while you prepare the Bruschetta Topping.

For the Bruschetta Topping:

• Add all ingredients to a bowl then stir to combine.
• Heat a grill or grill pan over medium-high heat. Once hot, brush grill grates with vegetable oil or spray your grill pan with nonstick spray. Add mushrooms gill side up then grill until deep grill marks appear on the bottom - 3-4 minutes (I rotate mine halfway through to get the criss cross grill marks). Flip then grill until mushrooms are tender, another 3-4 minutes, spooning and spreading some of the marinade over the tops of the caps. Total grilling time will depend on how thick and large your mushrooms are but in general they shouldn't take longer than 4 minutes on each side.
• Transfer grilled mushrooms to a plate lined with several layers of paper towels to drain for 5 minutes. Transfer grilled mushrooms to plates then spoon bruschetta topping on top and serve.