6 baby portabella mushrooms, cleaned and de-stemmed
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. cracked black pepper
6 slices BelGioioso Italico™ cheese, about 1/4 inch thick
1 Roma tomato, sliced
6 fresh basil leaves
Preheat broiler to medium-high. Brush mushrooms with olive oil and sprinkle with salt and pepper. Broil mushrooms on both sides for 2-3 minutes until tender. Remove from broiler and top with a slice of BelGioioso Italico™ and sliced tomatoes. Return to broiler and heat until cheese is melted. Drizzle with a balsamic glaze and garnish with fresh basil.
Balsamic glaze: Place 2 cups balsamic vinegar into a saucepan over high heat. Reduce vinegar by half and allow to cool before using.