Baked Feta Tomato Portobellos
Ingredients
- 4 (4- to 5-inch) portobello mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons minced garlic
- 1 teaspoon chopped Calabrian chiles
- 1/2 teaspoon dried oregano
- 4 ounces tiny cherry tomatoes , halved if large
- 2 ounces feta cheese , crumbled into large pieces
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1 tablespoon balsamic glaze
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