This recipe for portabello mushrooms is out of this world good. Stuffed with marinated tomatoes, topped with melty cheese and basil pesto, you can enjoy this as a hearty side dish or a meat-free dinner.
In a small bowl, combine the tomatoes, balsamic vinegar, garlic, 1 teaspoon of the olive oil, salt and pepper. Stir and let rest at room temperature while preparing the mushrooms.
Wash and pat dry the mushroom caps. Gently scrape the inside of the mushrooms. Brush both sides lightly with the remaining olive oil.
Flip the mushrooms so the smooth side is down on a wire rack over a baking pan. Evenly spoon the marinated tomato mixture into each mushroom. Top with cheese cubes.
Position oven rack into top position. Bake for about 10 minutes, until the cheese is melted and the mushrooms are firm-tender. Broil for 1 - 2 minutes to toast the cheese if desired.
Remove from oven, and spoon pesto over the top of each mushroom.