Grilled Portobello Mushrooms

Remove stems from mushrooms if necessary. Sautee caps in olive oil on high heat for a few minutes both sides, then lower heat, cover and allow to “sweat” gill side up until mushrooms have softened and gills appear wet. Arrange caps gill side up on baking tray. Sprinkle about a tsp of balsamic vinegar on each one. Spread 1/4 of the tomato paste on each cap, cover with garlic and basil, top with a slice of the cheese and broil for about 5 minutes until cheese is melted and maybe just a little brown.