Portobello Venezia

• 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

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!

mushrooms, rosemary, vegetable oil, provolone, glace, red wine, potatoes, sauteed spinach, garlic, tomato

Taken from www.epicurious.com/recipes/member/views/portobello-venezia-1202345 (may not work)