Portobello Mushroom Carpaccio Recipes

MUSHROOM CARPACCIO

Mushroom Carpaccio image

Provided by Claire Robinson

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound large white mushrooms, brushed clean and trimmed
4 ounces baby arugula
1 lemon, halved
Extra-virgin olive oil
Wedge Parmesan, for shaving
Kosher salt and freshly ground black pepper

Steps:

Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top.
Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.

EASY PORTOBELLO MUSHROOM SAUTE

Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories Side Dish Vegetables Onion

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

PORTOBELLO MUSHROOM CARPACCIO

PORTOBELLO MUSHROOM CARPACCIO image

Categories Cheese Mushroom Appetizer Bake Vegetarian

Yield 2 servings for appetizer.

Number Of Ingredients 7

Ingredients

4 portobello mushroom
1 lemon
salt and pepper
reggiano parmesano, sliced
buffalo mozzarella, sliced
2 tomatoes
virgen olive oil

Steps:

Boil the mushroom, after being well washed, and rubbed with lemon. Save the stems for another use. The water must have salt. For 30 minutes, aprox. Sliced the mushrooms very thin. Make wiht 2 tomatoes a sauce,only salt and pepper. Pass thru a sieve. Makes 3 or 4 measuring tablespoons. Put first the virgin olive oil, 2 tablespoons. Then the tomato sauce. After, the slices of portobello mushroom. Salt and pepper. Parmegiano sliced and on top mozzarella, that has been salted and pepper Baked at 350, for gratine, only. Serve hot with toasted thin slices of bread.

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