Your rating
Not rated yet!
Modify
Portobello Piccata with Quinoa
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms, stems removed and caps sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
- 2 cups cooked quinoa
Instructions
- In a shallow dish, combine 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Dredge the portobello mushroom slices in the flour mixture, shaking off any excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the coated portobello slices to the skillet and cook for 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet and sauté the minced garlic for 1 minute.
- Pour in the vegetable broth and lemon juice, and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the capers and chopped parsley, then return the cooked portobello slices to the skillet, coating them with the sauce.
- Simmer for an additional 2-3 minutes, or until the sauce has slightly thickened and the portobello slices are heated through.
- To serve, spoon the cooked quinoa onto plates and top with the portobello piccata. Garnish with additional parsley if desired.
- Enjoy your delicious Portobello Piccata over a bed of quinoa!
Portobello Piccata is a classic Italian dish that has been given a modern twist by serving it over a bed of quinoa. This dish has its roots in the Mediterranean region, where it was traditionally made with veal or chicken. However, in recent years, chefs have been experimenting with vegetarian alternatives, such as using portobello mushrooms as the main ingredient. The dish is known for its tangy and savory flavors, with the portobello mushrooms being sautéed in a lemon and caper sauce, and then served over a fluffy bed of quinoa. The quinoa adds a nutty and wholesome element to the dish, making it a healthier and more satisfying option. One of the best places to enjoy this modern twist on a classic dish is at upscale Italian restaurants that specialize in contemporary Mediterranean cuisine. Chefs who are passionate about using fresh, locally sourced ingredients are known for creating the best versions of this dish. When making Portobello Piccata over quinoa at home, it's important to get the lemon and caper sauce just right, as it is the key to achieving the perfect balance of flavors. Additionally, properly cooking the quinoa to achieve a light and fluffy texture is crucial for a successful dish. Overall, Portobello Piccata served over a bed of quinoa is a delightful fusion of traditional Italian flavors and modern health-conscious dining, making it a must-try for food enthusiasts looking for a unique and satisfying culinary experience.
35 min
4
320 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Most recent recipes
Gluten-Free Pumpkin Pie
A delicious and gluten-free version of the classic pumpkin pie.
70 min
8
320 calories
Extra Cheesy Veal Parmesan
A delicious twist on the classic veal parmesan with extra cheese for cheese lovers.
50 min
4
550 calories
Teriyaki Beef Skewers
Delicious and flavorful beef skewers marinated in a homemade teriyaki sauce.
30 min
4
350 calories