Portobello Baklava with Rosemary – Fustini's Oils & Vinegars

Ingredients

• 12 sheets phyllo dough
• 1/4 cup clarified butter
• 1 tablespoon Fustini’s Rosemary olive oil
• 16 portobello mushrooms, peeled and gills removed
• 1/4 cup Fustini’s Robust SELECT olive oil
• 2 tablespoons fresh rosemary, chopped
• salt and pepper
• 1 cup chopped walnuts
• 1 cup chopped pistachios
• 1 tablespoon confectioners sugar
• 1 cup brown sugar
• 1/2 cup water
• 3 tablespoons Fustini’s 18 Year balsamic
• 1/4 cup honey