Grilled Portobello Sliders with Bruschetta

Preheat grill over medium heat.

In a small bowl combine grapeseed oil, canola oil, thyme, parsley, minced garlic and a pinch of salt and give a quick stir to blend.

Brush mushroom caps with oil mixture, reserving just a little and place the mushrooms cap side down on preheated grill.

Grill for 15-18 minutes until mushrooms are tender and shiny.

Make the bruschetta while mushrooms are grilling. In a medium bowl combine diced tomatoes, olive oil, basil, balsamic vinegar, minced garlic, salt and pepper and stir to combine. Set aside.

Brush reserved basting oil on inside of slider buns and lightly toast them on the grill.

Place a mushroom cap on a bun, top with bruschetta, then top with remaining bun.

Serve warm.