Stuffed Balsamic-Grilled Portobello Mushrooms: 3 1/2 Tbsp olive oil, divided, 1 1/2 pints red cherry or grape tomatoes, 1/2 tsp kosher salt, plus more for sprinkling (optional), 1 1/2 tsp freshly ground black pepper, divided, 1 tsp dried thyme, 4 large portobello mushrooms, stems and gills removed, 4 tsp balsamic vinegar, 4 ounces smoked mozzarella, thinly sliced, 1 10-ounce bag baby spinach, steamed.\
Preheat oven to 425°. Drizzle a roasting pan with 1 tablespoon of the olive oil and add tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Toss to mix. Roast for 15–20 minutes, or until tomatoes start to burst. Keep oven hot.
Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 tablespoons olive oil, balsamic vinegar, a little kosher salt (optional), and remaining 1 teaspoon pepper. With remaining 1/2 tablespoon oil, lightly coat the rounded side of the mushroom caps.
Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6–8 minutes on each side, until soft and slightly charred.
Transfer mushrooms to a roasting pan and fill with 10–15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately. Recipe courtesy of Delicious Living.