Parmesan Mushrooms

6 large or 18 breakfast mushrooms
salt flakes and freshly ground pepper
60g semi-dried tomato halves (from the delicatessen)
balsamic vinegar
extra virgin olive oil
a handful of ripped basil leaves
a few sprigs of fresh oregano
shaved parmesan cheese

Clean the mushrooms with a damp kitchen towel and trim the stalks. Brush or spray each side with a little oil. Grill or barbecue till soft. Place on individual dishes or a large serving platter. Sprinkle with salt and pepper, sprinkle with a little balsamic vinegar and a drizzle of olive oil. Slice the semi-dried tomatoes into thin strips and strew over the mushrooms. Sprinkle on the torn basil leaves and oregano. Top generously with curls of shaved parmesan cheese. These can be served while the mushrooms are still warm, or at room temperature. Serves six.