Portobello Polenta Stacks

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 4 large portobello mushrooms (about 5 inches), stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (18 ounces) polenta, cut into 12 slices
• 1 large tomato, cut crosswise into four slices
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil

1. Preheat oven to 400u0b0. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat.
2. Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese.
3. Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.

olive oil, garlic, balsamic vinegar, portobello mushrooms, salt, pepper, polenta, tomato, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/portobello-polenta-stacks/ (may not work)