Portobello Mushroom & Sage Olive Oil, Neapolitan Balsamic Burgers

Ingredients

3 basil leaves sliced thin
2 cloves garlic
1/8 cup Coronado Taste of Oils Neapolitan Balsamic
1⁄4 cup Coronado Taste of Oils Mushroom Sage Olive Oil
1 teaspoon salt
1 teaspoon pepper

2 large Portobello mushrooms cut in half

Directions

Combine first 6 ingredients in a small bowl and whisk together.

Place marinade in casserole pan.

Place mushrooms in marinade for 40 minutes.

Turnover and marinade for another 40 minutes. (You can marinate for up to 24 hours.)

Cook Portobellos for 4-8 minutes per side until golden brown.

Serve on Brioche bun with goat cheese, sautéed onions and sliced avocado.