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1
Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
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2
Clean mushrooms and remove stems and gills.
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3
In a small bowl combine olive oil, balsamic vinegar, honey , garlic and salt and pepper.
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4
Pour the balsamic mixture into a ziplock bag with mushrooms.
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5
Shake gently to coat the mushroom.
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6
Let marinate for at least 15 min.
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7
(as an alternative you can use a bowl or rimmed dish and spoon marinade over mushrooms).
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8
Cut tomatoes in half and place in a pyrex or other oven safe dish.
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9
Salt and pepper to taste.
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10
Set aside.
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11
When mushrooms have finished marinating, remove from zip-lock (reserving marinade) and place open side up on foil lined baking sheet.
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12
Pour remaining marinade over dish of tomatoes.
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13
Bake both for 20 minutes (turning mushrooms over after 10 minutes) until mushrooms are fully cooked and tomatoes are slightly browned.
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14
(Broil for the last couple of minutes if you like your tomatoes more charred.)
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15
Cut buns in half, place bottom layer on a plate.
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16
Assemble burgers by layering on the bun, one portobello mushroom, a slice of provolone cheese (if using) and top with half of the caramelized tomatoes and top half of bun.
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17
Add any garnish you like (lettuce, onions, etc.
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18
).
