Ingredients

The following ingredients have 6 Servings
  • 2 cups grape (or cherry tomatoes, halved)
  • 3 tablespoons red onion (finely chopped)
  • 3 tablespoons fresh basil (shredded, divided)
  • Salt and pepper (to taste)
  • 4 tablespoons Garlic Butter
  • 1 teaspoon dried oregano
  • 6 large Portobello Mushrooms (stem removed, washed and dried thoroughly with a paper towel)
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar (OPTIONAL)

Instruction

  • Preheat grill plates, a grill pan or a bbq on medium heat. Lightly grease grill plates with cooking oil.
  • Combine the tomatoes, red onion, 2 tablespoons of the fresh basil, salt and pepper together in a medium-sized bowl. Mix until well combined. Set aside.
  • Combine the Garlic Butter and oregano together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the each mushroom with garlic butter on all sides.
  • Grill for 5 minutes, until just beginning to soften.
  • When mushrooms are done, top with the tomato/basil mixture, and drizzle with the balsamic glaze. Sprinkle with a little extra salt, to your tastes, and garnish with the remixing basil leaves to serve.