Preheat your oven to 475°F. Remove the gills and stems from 4 portobello mushrooms and place them in a baking dish. Bake for 10 minutes. Combine olive oil, garlic, Calabrian chiles, and oregano in a bowl. Add halved cherry tomatoes and toss. Remove mushrooms from the oven, wipe off excess liquid, and return to the dish. Spoon tomato mixture over mushrooms, add feta, and bake for 10-13 minutes. Top with basil, salt, and balsamic glaze. Each serving is 138 calories with 10g fat.