Remove and discard the mushroom stems. Do this by gently rubbing off any dirt from the caps. Lightly scrape around the underside of the caps with a small spoon to remove the gills.
Lay the portobello in a single layer in a cast iron skillet
Mix the marinade with olive oil, Worcestershire, and Balsamic vinegar. Pour the marinade over the mushrooms.
Salt and pepper the mushrooms
Marinate them for 5 minutes - flip them over and marinate for five more minutes.
Heat a grill or a large skillet over medium heat to 400 degrees. Remove the mushrooms from the dish and grill on each side for 3-4 minutes until deep golden brown.
Remove mushrooms from the grill and let cool until you can handle them safely.
Put the mushrooms hole-side back in the skillet
Dollop 2 teaspoons of garlic scape pesto onto the mushroom cap
Cut plain The Humble Goat Cheese with dental floss into eight pieces
Top with two disks of goat cheese
Return mushrooms to the grill and cook covered for 6-8 minutes or until the cheese is melted.
Notes
