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Get rid of the black gills under the cap.
Rub mushroom cap with olive oil, then season with salt and pepper. Place mushroom cap on a hot grill and grill at medium for 15 minutes until almost soft. Put red peppers, feta cheese, Parmesan cheese, chopped crimini mushrooms, garlic, onions, parsley,chili flakes and balsamic vinegar in a bowl. Toss together. Let stand for 1 hour and remix thoroughly. Fill the Portobello caps with the mixture. Sprinkle with Parmesan cheese and olive oil. Place the mushroom caps in a preheated 350 degrees oven (180 celsius)for 15 minutes. Cut into quarters and arrange on green lettuce. Drizzle additional olive oil and balsamic vinegar.
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