Vennison-Topped Portabello Caps Recipe

Name: Vennison-Topped Portabello Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portabello mushrooms (5 inches; larger); 1/2 cup balsamic vinegar; 1/3 cup molasses; 1/2 cup olive oil; 1 beefsteak tomato, sliced; 1 can sliced black olives; 1 tube goat cheese; 1 lb. venison steak; Salt and pepper, to taste

Servings: persons

1
Clean the portabello caps, removing the stems.
2
Set aside in a large glass or metal pan.
3
In a saute pan heat 1/2 cup olive oil and 1/2 cup balsamic vinegar to a boil.
4
Mix in approximately 1/3 cup molasses.
5
Stir until well blended.
6
Return to a boil.
7
Pour mixture over mushroom caps.
8
Cover pan tightly with plastic wrap and refrigerate for 2 hours.
9
Cut the venison into thin slices.
10
Season with salt and pepper.
11
Sear each slice in a saute pan that has been coated with 2 tablespoons olive oil.
12
DO NOT OVERCOOK.
13
To assemble, place each mushroom cap gill side up on a broiler pan.
14
Place a slice of tomato on the mushroom.
15
Next add 4 ounces of the seared venison.
16
Top with 1 tablespoon black olives.
17
Crumble goat cheese on top.
18
Place under broiler for 5-8 minutes or until the cheese starts to turn golden brown.

705

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: 4 portabello mushrooms (5 inches, larger), 1/2 cup balsamic vinegar, 1/3 cup molasses, and more.

Yes, Vennison-Topped Portabello Caps falls under the Meat & Poultry 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!

Vennison-Topped Portabello Caps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions