Portobello Carpaccio with Orange-Kalamata Tapenade Recipe | Vegetarian Times Skip to main content

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.



Ingredient Line: 
4 portobello mushrooms, stems and gills removed
Ingredient Line: 
2 tsp. olive oil, plus extra for brushing mushrooms and pan, divided
Ingredient Line: 
2 medium oranges
Ingredient Line: 
½ tsp. grated orange zest
Ingredient Line: 
½ cup Kalamata olives, pitted and chopped
Ingredient Line: 
2 tsp. capers, mashed
Ingredient Line: 
1 ½ tsp. finely chopped shallot


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.

Nutrition Information: 

3 g
Total Fat: 
8 g
Saturated Fat: 
<1 g
15 g
0 mg
293 mg
3 g
8 g
Serves 4

Comments on this Recipe

This is great. I served it over brown rice.

I love the pasta with the pepper sauce.. yummy

Yummy dish! If you dont't mind spending the time segmenting the oranges, it's worth it.

Great recipe! Can I freeze it? Will the mushrooms make it through the frost?

Does anyone know? I plan to make this because I have two boxes of mushrooms, too much for one person to eat. I would like to freeze half. Organic mushrooms don't come cheap! I would appreciate an answer, Thanks - Dawn