Ingredients 6 portobello mushrooms, stems & gills removed

3 tbsp balsamic vinegar

1 1/2 tbsp olive oil, divided

1 clove garlic, minced

1 tomato, cut into six ¼-inch slices

1/4 cup + 2 tbsp (packed) Kerrygold

Skellig Cheese

1/4 cup + 2 tbsp panko breadcrumbs

1 tbsp olive oil

1/4 tsp salt

4 basil leaves, thinly sliced

Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.

Place the portobello mushrooms in a baking dish.

Whisk together the balsamic vinegar and 1 1/2 tablespoons olive oil, and rub the mixture on the mushrooms.

Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes.

In a small bowl, stir together the Skellig cheese, breadcrumbs, 1 tablespoon olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.

Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Serve.