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photo Portobello Carpaccio with Orange-Kalamata Tapenade Recipe | Say Mmm

Portobello Carpaccio with Orange-Kalamata Tapenade

Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.
4 Servings - vegetariantimes.com
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Servings:4  | Calories:96 | Total Fat:5g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 12g
4 %
Fiber 3g
12 %
Sugars 8g
---
Cholesterol 0mg
0 %
Sodium 313mg
13 %
Protein 2g
5 %
Calories:
31% Oranges
25% Kalamata olives
21% Olive oil
20% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

4 portobello mushrooms, stems and gills removed
2 tsp. olive oil, plus extra for brushing mushrooms and pan, divided
2 medium oranges
1/2 tsp. grated orange zest
1/2 cup Kalamata olives, pitted and chopped
2 tsp. capers, mashed
1 1/2 tsp. finely chopped shallot

 Directions : View recipe directions on vegetariantimes.com
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