Sage & Lemon Portobello Mushroom Burgers

Combine 1/2 C olive oil, balsamic vinegar, ground mustard, garlic, salt, and pepper in a jar or container. Shake to mix and chill in refrigerator 10 to 15 minutes, or until ready to use. Place mushrooms and 1/2 C of the vinaigrette mixture into a Ziploc bag. Shake to mix and coat mushrooms. Place in refrigerator to marinate, for 1 hour minimum. Preheat oven to 400 degrees F and line a baking sheet with foil. Place mushrooms, gill side up, on baking sheet and place in the oven. Bake for 10 minutes. Flip mushrooms over and bake an additional 10 minutes. While mushrooms are baking, heat additional 2 T olive oil in a large skillet over medium-low heat. Add sliced onions and cook for 10 minutes, stirring occasionally, until translucent and caramelized. During last few minutes of cook time for mushrooms, place sandwich buns on a separate baking sheet, inside of buns face up, and place in oven to lightly toast. When mushrooms are finished cooking, top with crumbled goat cheese, caramelized onions, and greens. If desired, drizzle with remaining marinade. (Leftover marinade can also be saved in refrigerator for up to 2 weeks.)Place on buns and serve immediately. Enjoy!

Entrees

Ingredients

Number Of Servings: 2

1/2 C + 2 T of The Olive Bin's Wild Mushroom & Sage Olive Oil
3 T of The Olive Bin's Sicilian Lemon Balsamic Vinegar
1/2 tsp ground mustard
1/2 clove garlic, minced
Salt and freshly ground pepper, to taste
2 large portobello mushrooms, washed and stems removed
1/4 red onion (medium sized), sliced
1/2 C crumbled goat cheese
Arugula, spinach, or mixed greens
2 sandwich buns

Directions

Combine 1/2 C olive oil, balsamic vinegar, ground mustard, garlic, salt, and pepper in a jar or container. Shake to mix and chill in refrigerator 10 to 15 minutes, or until ready to use.
Place mushrooms and 1/2 C of the vinaigrette mixture into a Ziploc bag. Shake to mix and coat mushrooms. Place in refrigerator to marinate, for 1 hour minimum.
Preheat oven to 400 degrees F and line a baking sheet with foil. Place mushrooms, gill side up, on baking sheet and place in the oven. Bake for 10 minutes. Flip mushrooms over and bake an additional 10 minutes.
While mushrooms are baking, heat additional 2 T olive oil in a large skillet over medium-low heat. Add sliced onions and cook for 10 minutes, stirring occasionally, until translucent and caramelized.
During last few minutes of cook time for mushrooms, place sandwich buns on a separate baking sheet, inside of buns face up, and place in oven to lightly toast.
When mushrooms are finished cooking, top with crumbled goat cheese, caramelized onions, and greens. If desired, drizzle with remaining marinade. (Leftover marinade can also be saved in refrigerator for up to 2 weeks.) Place on buns and serve immediately. Enjoy!