4large portobello mushroomsstems removed and maybe scrubbed out a bit with a brushroom mush...err.. you know what we mean
1/4tspsalt
1/4tsppepper
1tube of polentacut into slices, thickness is up to you
1/2cupgrated Parmesan cheese
1/2cupshredded low-moisture mozzarella
2tablespoonsminced fresh basil
Instructions
Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until fragrant, 1-2 minutes. Stir in vinegar; remove from heat.
Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and sprinkle with cheeses.
Bake, uncovered, until mushrooms are tender, 20-25 minutes. Get that cheese all bubbly and brown. Sprinkle with basil.