If you follow me on the twitters or the instantgrams, you know I harvested a pile of tomatoes. When I saw a fresh portobello at the market, I knew I had to put them to good use, along with the other great veg from the garden.
First, dice the veg and saute it in olive oil. Continue cooking until they're reduced and softened. Prep the mushrooms by washing or peeling them and removing the stem. I also like to coat the mushrooms with olive oil to prevent them from getting too dry and leathery.
Fill the mushrooms with the vegetable mixture and bake at 400F for about 15-20 minutes. Allow to cool and serve with fresh herbs, I like basil and oregano. Drizzle with a bit of olive oil and balsamic vinegar.