Art Smith’s Portobello Mushroom Napoleon With Balsamic Reduction

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  • 4 to 6 large Portobello mushrooms
  • 1/2 cup balsamic vinegar
  • 2 medium red bell peppers
  • 1/4 cup low sodium vegetable broth
  • 2 tbsp chopped fresh garlic
  • 10 oz baby spinach
  • 2 tbsp minced parsley or basil
  • salt and freshly ground black pepper


Preheat the over to 350 ° F. Remove the stems from the portobellos and wipe them clean with a paper towel. Place the mushrooms on a plate and brush both sides with balsamic vinegar.

Cut the bell peppers into quarters and spray them with nonstick cooking spray. Place the pepper quarters on a cookie sheet and roast them in the oven for 30 minutes. Combine the vegetable broth and garlic in a saute pan. Cook until the garlic is soft but not browned. Add the baby spinach and cook it until it is wilted. Season with salt.

Place the portobellos on a baking sheet, sprinkle them with the pepper and roast them in the oven for 10 minutes. While the mushrooms are cooking, place the remaining balsamic vinegar in a small saucepan or saute pan. Reduce the liquid over medium heat until the mushrooms are done.


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