Venison Topped Portabella Mushrooms Recipe

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Ingredients:

Serving

4 portabella mushrooms (5 inches or larger)
1/3 cup balsamic vinegar
1/3 cup molasses
1/2 cup olive oil
1 beefsteak tomato, sliced
4 tbsp sliced ripe olives
1 (8 oz) package goat cheese
1 lb venison steak
salt and pepper , to taste

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	618.64 Kcal (2590 kJ)
Calories from fat	364.7 Kcal
		% Daily Value*
Total Fat	40.52g	62%
Cholesterol	7.44mg	2%
Sodium	197.38mg	8%
Potassium	740.42mg	16%
Total Carbs	28.43g	9%
Sugars	26.67g	107%
Dietary Fiber	1.09g	4%
Protein	33.44g	67%
Vitamin C	0.1mg	0%
Iron	2mg	11%
Calcium	136mg	14%

Amount Per 100 g
Calories	213.56 Kcal (894 kJ)
Calories from fat	125.9 Kcal
		% Daily Value*
Total Fat	13.99g	62%
Cholesterol	2.57mg	2%
Sodium	68.14mg	8%
Potassium	255.6mg	16%
Total Carbs	9.82g	9%
Sugars	9.21g	107%
Dietary Fiber	0.38g	4%
Protein	11.54g	67%
Iron	0.7mg	11%
Calcium	47mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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