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