Ingredients
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
Preparation
preheat oven to 375 degrees 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 ½ 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 Enjoy!
