2 medium to large portobello caps with the stems and gills removed
1 cup cherry or grape tomatoes, halved
1/4 cup fresh basil leaves, torn
1 clove of smashed garlic
2 tablespoons olive oil
Sea salt and black pepper, to taste
3/4 cup Black Diamond Italiano shredded cheese, divided
Balsamic vinegar, to drizzle
Preheat the oven to 425° F.
Combine halved grape tomatoes, one tablespoon of olive oil and the basil in a bowl. Season to taste with salt and pepper. Mix well.
Drizzle the cleaned mushrooms with one tablespoon of olive oil, then rub the inside of the mushrooms with a garlic clove to impart flavour. Season with salt and pepper.
Place mushrooms on a tray and roast in the oven for five to seven minutes or until they start to soften,
Divide half a cup of the Black Diamond Italiano shredded cheese between the mushrooms, then place the tomato mixture on top. Top each mushroom with an additional sprinkle of Black Diamond Italiano shredded cheese.
Put back in the oven and broil for a few minutes until the cheese melts.
Remove from the oven and garnish with some more basil and a drizzle of good balsamic vinegar. Serve and enjoy!