2-3 portabella mushrooms, stem removed and pat dry
3 tbsp finely chopped red onion
3 tbsp shredded fresh basil
1 tbsp freshly chopped parsley
1 tsp dried oregano
1/4 cup butter
1 clove garlic, minced
Salt and pepper to taste
Balsamic glaze for drizzle
Directions
Preheat oven to grill/broil settings on high heat.
Arrange oven shelf to the middle of your oven.
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.
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
Place them, buttered side down, on a baking tray. Broil until for about 8 minutes, until mushrooms begin to brown.
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.
