Grilled Bruschetta Portobello Mushrooms

Instructions

1. Preheat grill plates, a grill pan or a bbq on medium heat. Lightly grease grill plates with cooking oil.
2. 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.
3. 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.
4. Grill for 5 minutes, until just beginning to soften.
5. When mushrooms are done, top with the tomato/basil mixture, and drizzle with the balsamic glaze. Sprinkle with a little extra salt, to your tastes, and garnish with the remixing basil leaves to serve.
6. (If making from scratch, prepare while mushrooms are grilling.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat.)
7. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven. Follow the directions above to prepare your mushrooms with the garlic butter. Place them, buttered side down, on a baking tray. Grill/broil until for about 8 minutes, until mushrooms begin to brown.Once cooked, continue with directions above.