Portobello Venezia Recipe

Name: Portobello Venezia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Large Portobello Mushrooms (no stems); 1 Large Sprig Fresh Rosemary; 3 Tbsp vegetable oil; 4 Slices Provolone or Mozzarella; 1/2 Cup Demi Glace; 1/2 Cup Red Wine; 2 Cups mashed Potatoes; 1 cup sauteed Spinach; 1 garlic clove minced; 4 Slices Beefsteak Tomato

Servings: persons

1
preheat oven to 375 degrees
2
Marinate, if possible overnight , the mushrooms in a large pan with the rosemary, demi glace and red wine. The next day remove the portobellos from the pan and pat dry. Grill the Portobello Mushrooms on each side for 2 minutes (If you don't have access to a grill you can saute them in a pan with 2 1/2 Tbsp of heated vegetable oil). Meanwhile in a large pan pour the wine, demi glace, rosemary mixture and let simmer for 4-5 minutes till reduced. Remove the Portobello from the grill and place in the pan , top each mushroom with a slice of Tomato and cheese and slide into the oven for 2-3 minutes or until the cheese has started to melt. Meanwhile sautee the spinach with the garlic with 1/2 Tbsp vegetable oil. Remove the portobellos from the oven, Place a mound of mashed potatoes on them, top with some sauteed spinach and finally the second mushroom cap, spoon some of the demi glace sauce over the mushroom and a piece of the rosemary sprig
3
Enjoy!

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 Large Portobello Mushrooms (no stems), 1 Large Sprig Fresh Rosemary, 3 Tbsp vegetable oil, 4 Slices Provolone or Mozzarella, and more.

Yes, Portobello Venezia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello Venezia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions