Preparation

• Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.
• Position a rack in the upper third of the oven and heat the oven to 350°F.
• Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more.
• In a small bowl, toss the breadcrumbs with 1 Tbs. of the oil; transfer to a small rimmed baking sheet and bake, stirring occasionally, until golden, about 7 minutes.
• In an 8-inch skillet, heat the remaining 3 Tbs. of the oil over medium-low heat. Add the garlic and cook, stirring occasionally, until golden, about 2 minutes.
• Add the wine and lemon juice and simmer vigorously over medium heat for 1 minute. Off the heat, stir in the parsley, red pepper flakes, and 1/2 tsp. salt.
• Arrange the portobellos gill side up on a plate. Drizzle with the dressing, sprinkle with the breadcrumbs, and serve.