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

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

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.

No additional tips available.

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

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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.

Vennison-Topped Portabello Caps

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