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:

Quickview
94k Calories
2g Protein
5g Total Fat
11g Carbs
10% Health Score
Limit These
Calories
94k
5%

Fat
5g
8%

  Saturated Fat
0.72g
4%

Carbohydrates
11g
4%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
297mg
13%

Get Enough Of These
Protein
2g
5%

Vitamin C
35mg
43%

Selenium
16µg
23%

Vitamin B3
4mg
20%

Copper
0.29mg
15%

Fiber
3g
13%

Potassium
434mg
12%

Vitamin B5
1mg
11%

Folate
44µg
11%

Phosphorus
101mg
10%

Vitamin B6
0.17mg
9%

Vitamin B2
0.14mg
8%

Vitamin E
1mg
7%

Vitamin B1
0.11mg
7%

Vitamin A
216IU
4%

Manganese
0.08mg
4%

Calcium
38mg
4%

Zinc
0.5mg
3%

Iron
0.45mg
2%

Magnesium
8mg
2%

Vitamin K
1µg
2%

Vitamin D
0.25µg
2%

covered percent of daily need
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