Vennison-Topped Portabello Caps

• 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.

portabello mushrooms, larger, balsamic vinegar, molasses, olive oil, tomato, black olives, goat cheese, venison steak, salt

Taken from www.foodgeeks.com/recipes/6333 (may not work)