Ingredients
1 tablespoon olive oil3 garlic cloves, minced2 tablespoons balsamic vinegar4 large portobello mushrooms (about 5 inches), stems removed1/4 teaspoon salt1/4 teaspoon pepper1 tube (18 ounces) polenta, cut into 12 slices4 slices tomato1/2 cup grated Parmesan cheese2 tablespoons minced fresh basil
Preparation
Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat.
Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese.
Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
