Portobello Burgers with Blood Orange Infused Olive Oil Recipe
-3 teaspoons Sonoma Farm Infused Blood Orange Extra Virgin Olive Oil
-4 (4-inch) portobello caps
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-4 sandwich rolls
Heat blood orange infused oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.
Place 1 mushroom on each bun and service with favorite toppings.