Best Portobello Mushroom Carpaccio Recipes

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MUSHROOM CARPACCIO



Mushroom Carpaccio image

Provided by Claire Robinson

Time 10m

Yield 4 servings

Number Of Ingredients 6

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.

GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA



Grilled Portobellos with Hazelnut Gremolata image

Provided by Bobby Flay

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 7

4 medium portobello mushrooms, stems removed
Olive oil
Salt and freshly ground pepper
2 cups hazelnuts, coarsely chopped
2 cloves garlic, finely chopped
1/4 cup finely chopped parsley
2 tablespoons finely chopped lemon zest

Steps:

  • Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.
  • Gremolata: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

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