Marinade:

2 Tbl. extra-virgin olive oil
1/8 cup balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 Tbl.
1 lemon, juiced

Combine these 4 ingredients in the bottom of a large food storage bag. 
Add 4 mushroom caps, seal bag and shake bag to coat caps, then let the 
mushrooms marinate for at least 15 minutes

Grill mushrooms starting with caps down, turning to caps up, 6 minutes on each side. 
Pan-fry in a large nonstick skillet for the same amount of time.

Salsa:
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeno, seeded and finely chopped
1 inch fresh ginger root, grated or minced
1/4 seedless (English or European) cucumber,
peeled and chopped 
20 blades fresh chives, finely chopped 1 lime, juiced

To assemble salsa, combine all ingredients for salsa in a small bowl.

Top mushrooms with salsa and serve. Delicious!