Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon

Ingredients:

3 tablespoons of extra virgin olive oil
3 tablespoons balsamic vinegar
3 portobello mushrooms caps, with stems removed
Salt and pepper
1/2 red onion, chopped
1/3 cup of crumbled goat cheese
1 whole tomato, diced
3 slices bacon, fully-cooked and crumbled
1/4 teaspoon freshly chopped basil


Method :

Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.
Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.
Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.
Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.
Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.