Ingredients
2cupsgrape tomatoesor cherry tomatoes, halved
3tbspred onionfinely chopped
3tbspfresh basilshredded, divided
salt and pepperto taste
4tbspgarlic butter
1tspdried oregano
6Portobello Mushroomslarge, stem removed, washed, and dried thoroughly with a paper towel
¼cupbalsamic vinegar
2tspbrown sugaroptional
Preparation
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 or basil mixture, and drizzle with the balsamic glaze.
Sprinkle with a little extra salt and garnish with the remixing basil leaves to serve.
Combine sugar and vinegar in a small saucepan over high heat and bring to a boil.
Reduce heat to low, allow to simmer for 5 to 8 minutes, or until mixture has thickened and reduced to a glaze.
