Wash and pat dry the mushroom caps. Break off the stem but leave the veins.
Mix marinade of 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Brush the top of mushrooms with a generous amount of the marinade. Flip over and brush the bottom. Pour any remainder in to the bottom of the mushrooms. Cover and refigerate for 1-2 hours.
Grill over direct high heat. Start with the bottom side up. Grill for 4-5 minutes and flip for another 4-5 minutes.
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