Portobello Carpaccio with Orange Caper Tapenade

Portobello Carpaccio with Orange Caper Tapenade

By PS1000 Plan  , , , , , ,

January 19, 2016

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


Begin by taking the mushrooms and removing the stems and gills. Brush them with oil and a dash of salt and pepper. Then trim the ends of 1 orange and place one of the ends on a cutting board with the cut side down. Then angle a knife and slide it down to remove the peel. Cut along the inside of the orange to remove the sections and chop up and toss into a bowl.

Repeat this with the other orange as well. Add in the capers, 2 tsp. oil, and shallots to the oranges with some salt and pepper.

Then heat the pan over medium heat and brush it lightly with oil. Allow the mushrooms to cook for 3 minutes on each side. Lastly, thinly slice the mushrooms and fan them on the plate and top them with the tapenade. Enjoy!


4 portobello mushrooms, stems and gills removed

2 tsp. olive oil, plus extra for brushing mushrooms and pan, divided

2 medium oranges

½ tsp. grated orange zest

2 tsp. capers, mashed

1 ½ tsp. finely chopped shallot


Nutrition Facts