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Filled Portobello Mushroom Caps

• Portobello mushroom caps (1 or more per person)
• Balsamic vinegar
• Caramelized onions (about a quarter cup per cap)
• Bleu cheese, crumbled
• Mozzarella cheese, sliced

Instructions:
Remove the little piece of stem that is always left in the mushroom cap being careful not to cut through the cap. Sprinkle with Balsamic vinegar to taste (about 1 teaspoon for a large cap.) Bake at 350 degrees until soft. Top with caramelized onions, then bleu cheese, then a slice of mozzarella cheese. Bake until cheese melts.