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

Instructions:

  1. Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
  2. Place the Portobello mushrooms in a baking dish.
  3. Whisk together the balsamic vinegar and 1 1/2 tablespoons olive oil, and rub the mixture on the mushrooms.
  4. Sprinkle the garlic over the mushrooms, lay one tomato slice on each mushroom, and roast for 10 minutes.
  5. In a small bowl, stir together the Kerrygold Skellig Cheese, breadcrumbs, 1 tablespoon olive oil and salt. Sprinkle the cheese mixture evenly over the mushrooms.
  6. Bake for another 5 minutes, or until the breadcrumbs are light golden brown. Serve.