Baked Portobellos

Ingredients:
4 large portobello mushroom caps, gills
removed
1 pint cherry tomatoes, halved
1/2 cup red onion, chopped
1/4 cup parsley
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp balsamic vinegar
1/4 cup olive oil
Sliced fresh mozzerella

Preparation:
Preheat oven to 400°F. Line a baking sheet with foil. Brush the caps and rims with olive oil on each mushroom. Place remaining ingredients a bowl and let it sit for a few minutes to let the flavors meld. Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake for 15 minutes. Serve alongside balsamic and extra virgin olive oil.