Portobello Burger with Caramelized Balsamic Tomatoes

Preheat oven to 400ºF. Line a baking sheet with foil and set aside.

Clean mushrooms and remove stems and gills.

In a small bowl combine olive oil, balsamic vinegar, honey , garlic and salt and pepper. Pour the balsamic mixture into a ziplock bag with mushrooms. Shake gently to coat the mushroom. Let marinate for at least 15 min. (as an alternative you can use a bowl or rimmed dish and spoon marinade over mushrooms).

Cut tomatoes in half and place in a pyrex or other oven safe dish. Salt and pepper to taste. Set aside.
When mushrooms have finished marinating, remove from zip-lock (reserving marinade) and place open side up on foil lined baking sheet. Pour remaining marinade over dish of tomatoes.

Bake both for 20 minutes (turning mushrooms over after 10 minutes) until mushrooms are fully cooked and tomatoes are slightly browned. (Broil for the last couple of minutes if you like your tomatoes more charred.)

Cut buns in half, place bottom layer on a plate. 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. Add any garnish you like (lettuce, onions, etc.).