Grilled Garlic Mushrooms and Tomatoes

1 (6-oz.) container baby portobello (cremini) mushrooms, quartered
1 to 2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 cup halved grape or cherry tomatoes
1 tablespoon chopped fresh parsley

Heat grill. In medium bowl, combine mushrooms, garlic, oil and vinegar; stir to coat.

When ready to grill, place mushroom mixture in grill basket. Place basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until mushrooms are tender, stirring once or twice.

Add tomatoes; cook and stir an additional minute or until tomatoes are hot. Pour into serving bowl. Sprinkle with parsley.

Serving suggestion: Serve this hot mixture over a grilled steak.

Cooking tip: To cook mushrooms on stove top, spray large nonstick skillet with nonstick cooking spray. Add mushrooms; cool over medium-high heat using times in recipe as a guide, stirring once or twice. Add tomatoes; cook and stir an additional minute.