The night before, remove stems from the mushrooms and turn them rounded side down. Place thinly sliced garlic on top, drizzle with olive oil, and sprinkle with onion powder, smoked paprika, a little salt and pepper. Marinate overnight.
When ready to grill, cut a red pepper in half (one half for each mushroom). Place the mushrooms rounded side down on the top rack at medium high heat for about 7 minutes, or grill them on direct heat for about 3 minutes, till the mushrooms start to wilt. Place the red peppers directly on the grill for about 5 minutes while the mushrooms continue to cook. After about 3 minutes, add crumbled goat cheese to the mushroom tops. Remove from heat and place a pepper half on top. Total cooking time for the mushrooms should be 15-20 minutes on medium-high heat.
Tip: Crumble the cheese onto aluminum foil rubbed with a little olive oil. Grill for about 10 minutes, until the cheese gets slightly charred. Use it for this recipe, try it on salads—or be adventurous!