6 Portobello mushrooms stems removed
1/4 cup Tuscan Herb olive oil
1/4 cup Garlic olive oil
1/4 cup Traditional Aged Balsamic
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

Optional Toppings: Crumbled Feta, grilled red peppers

Wipe clean Portobello heads. Do not use water. Set aside. Add remaining ingredients in medium bowl. Whisk until thoroughly blended. Pour into large ziploc bag. Add Portobello mushrooms and very gently cover all parts with marinade. Leave for one to two hours. Pre-heat grill to medium. When ready, remove heads from bag and wipe off excess marinade. Grill two to three minutes per side. Optional: Brush additional marinade while cooking.