4 large portabello mushrooms, stems removed (you can remove the gills also if you prefer)
olive oil
salt & pepper
3 garlic cloves, minced
1 c. cherry tomatoes, halved
1 T. grated Parmesan
Balsamic vinegar
4 slices mozzarella cheese
a handful fresh basil, chopped
Preheat oven to 425 degrees. Drizzle the mushrooms with olive oil and liberally season with salt and pepper. Sprinkle with the garlic.
Bake on a rimmed baking sheet lined with parchment paper for 15 minutes.
Fill each cap with tomato halves. Sprinkle with Parmesan.
Sprinkle with fresh basil and drizzle with balsamic.
Top each cap with a slice of mozzarella.
Bake for 5-6 minutes until cheese melts.
Serve with a drizzle of vinegar and a sprinkle of fresh herbs.