• 6 large portabella mushrooms, cleaned
• 1/3 cup bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 1/2 cups brie cheese, rind cut off and cubed
• 1/2 cup sundried tomatoes, chopped
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 2 tablespoons granulated sugar
• 3 tablespoons fresh basil, chopped

Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up.

Preheat broiler.

In a small bowl, combine bread crumbs, salt and oregano, mix and set aside.

Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil.

Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly.

Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened.

To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.