Ingredients

• 4 cl garlic, fine slice, divided
• 1/2 bunch sage, fine slice
• 12 oz mixed-color cherry tomatoes, halved
• 4 ea portobello mushrooms, peeled
• 1 1/2 oz Cheddar cheese, shredded
• 1 T red wine vinegar
• 1 T olive oil

Instructions

1. Toss the tomatoes and all but 10 slices of the garlic and sage with the oil and vinegar, then place the mixture in a roasting pan. Place the mushrooms (open side up) on the mixture, then roast at 400 for 10 minutes.
2. Fill the mushroom caps with the cheese, sprinkle with the reserved garlic and sage, and roast for 5 more minutes, or until the cheese is melted and everything's golden.
3. Plate and serve hot.

Source: source

Contributed by: Skip