Grilled Portobello Mushrooms with Balsamic Basil Tomatoes

Seasoning for Mushrooms:

1/2 teaspoon rosemary

1 T teriyaki

1/2 garlic powder

1/2 teaspoon salt

2 tablespoon olive oil

Use a teaspoon to remove the stem and gills of the mushrooms.

Drizzle oil and teriyaki over both sides of mushrooms and season with dry seasoning. Use your hands to coat the mushrooms entirely.

Use grill pan or outdoor grill to cook mushrooms over medium heat for 7 minutes per side.

Transfer to baking pan lined with foil and top with provolone and Parmesan cheese. You could also you mozzarella cheese, if that's what you prefer. Broil until cheese is bubbly.

While the mushrooms grill, prepare the dressing for the tomatoes in a bowl.

Dressing:

2 Tablespoons Balsamic

1 Tablespoon honey

1 Tablespoon dijon mustard

2 Tablespoons minced shallot

2 cloves minced garlic

4 to 5 Tablespoons olive oil

salt to taste

1 cup cherry tomatoes

5 sprigs fresh basil

Combine all ingredients together with a spoon or whisk and add in 1 cup chopped cherry tomatoes.

Top the mushrooms with the tomatoes and add basil.

Enjoy!