| 4 | Medium portobello mushroom caps, cleaned |
| 12 | Small sundried tomatoes |
| 2 tbsp | Olive oil |
| 2 tbsp | Balsalmic vinegar |
| 1/4 cup | Parmesan cheese |
Place mushroom caps, top side down, in a 9-inch sqaure microwavable baking dish. Place 3 sundried tomatoes inside each mushroom cap.
Drizzle with olive oil and vinegar. Sprinkle with cheese.
Microwave on high for 4 minutes or until heated through, or bake at 350 degrees in a conventional oven for 10-12 minutes.