Portobello Carpaccio with Orange-Kalamata Tapenade
The recipe Portobello Carpaccio with Orange-Kalamata Tapenade can be made in approximately 45 minutes. This side dish has 95 calories, 3g of protein, and 5g of fat per serving. This recipe serves 4 and costs $1.35 per serving. Head to the store and pick up capers, shallot, olive oil, and a few other things to make it today. This recipe from Vegetarian Times has 604 fans. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 67%. Similar recipes are Kalamatan and Fig Tapenade, Kalamatan Olive Tapenade With Shallots, and Miso-Marinated Portobello Carpaccio (Vegan).
Servings: 4
Ingredients:
2 tsp. capers, mashed
½ cup Kalamata olives, pitted and chopped
2 tsp. olive oil, plus extra for brushing mushrooms and pan, divided
½ tsp. grated orange zest
2 medium oranges
4 portobello mushrooms, stems and gills removed
1 ½ tsp. finely chopped shallot
Equipment:
cutting board
knife
bowl
grill pan
frying pan
Cooking instruction summary:
1. Brush or mist trimmed portobellos with oil; season with salt and pepper, if desired. Set aside.2. Trim ends of 1 orange; place one end on cutting board cut-side down. Angle knife to cut between pith and pulp, and follow curve of orange to remove peel. Cut along inside of membrane walls to remove sections. Repeat with remaining orange. Roughly chop both; place in bowl. Add orange zest, olives, capers, 2 tsp. oil, and shallot to oranges; season with salt and pepper, if desired.3. Heat grill pan or sauté pan over medium-high heat; brush or rub pan lightly with oil. Cook mushrooms in pan 3 minutes per side; cool.4. Slice portobellos on bias, fan out across plates, and top with tapenade.
Step by step:
1. Brush or mist trimmed portobellos with oil; season with salt and pepper, if desired. Set aside.
2. Trim ends of 1 orange; place one end on cutting board cut-side down. Angle knife to cut between pith and pulp, and follow curve of orange to remove peel.
3. Cut along inside of membrane walls to remove sections. Repeat with remaining orange. Roughly chop both; place in bowl.
4. Add orange zest, olives, capers, 2 tsp. oil, and shallot to oranges; season with salt and pepper, if desired.
5. Heat grill pan or sauté pan over medium-high heat; brush or rub pan lightly with oil. Cook mushrooms in pan 3 minutes per side; cool.
6. Slice portobellos on bias, fan out across plates, and top with tapenade.
Nutrition Information:
covered percent of daily need
