Portobello Piccata with Roasted Vegetables

Ingredients

4 large portobello mushrooms
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
For the roasted vegetables:
2 cups of broccoli florets
2 cups of cherry tomatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste

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Portobello Piccata with Roasted Vegetables

Name: Portobello Piccata with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 large portobello mushrooms; 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; For the roasted vegetables:; 2 cups of broccoli florets; 2 cups of cherry tomatoes; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; Salt and pepper to taste

Created by: Howcan Team

Ingredients

4 large portobello mushrooms
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
For the roasted vegetables:
2 cups of broccoli florets
2 cups of cherry tomatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Clean the portobello mushrooms and remove the stems. Slice the mushrooms into 1/2-inch thick pieces.
In a shallow dish, combine 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge the mushroom slices in the flour mixture, shaking off any excess.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushroom slices and cook for 3-4 minutes on each side, until golden brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute. Pour in the vegetable broth and lemon juice, and bring to a simmer. Stir in the capers and chopped parsley. Return the cooked mushrooms to the skillet and simmer for 5 minutes, until the sauce thickens slightly.
While the mushrooms are simmering, prepare the roasted vegetables. In a large bowl, toss the broccoli florets, cherry tomatoes, and sliced bell peppers with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Serve the portobello piccata with the roasted vegetables on the side. Enjoy!

Main Course Side Dish

Portobello Piccata is a classic Italian dish that has been enjoyed for centuries. The dish originated in the coastal region of Italy, where fresh seafood and locally grown produce are abundant. The name "piccata" refers to the method of preparing the dish, which involves thinly sliced and sautéed ingredients in a tangy and savory sauce. The dish typically features tender portobello mushrooms, which are sliced and sautéed to perfection. The mushrooms are then bathed in a luscious piccata sauce made with white wine, lemon juice, capers, and butter, creating a delightful balance of flavors. The addition of roasted vegetables on the side adds a burst of color and earthy sweetness to the dish, complementing the savory richness of the portobello piccata. In recent years, Portobello Piccata has gained popularity in the culinary world, with renowned chefs putting their own unique spin on the dish. Restaurants in cities like New York, San Francisco, and Chicago have become known for their exceptional Portobello Piccata, drawing in food enthusiasts from near and far. When it comes to making the perfect Portobello Piccata, attention to detail is key. The mushrooms should be cooked just until tender, allowing their natural flavors to shine through. The piccata sauce should be well-balanced, with the acidity of the lemon juice and the brininess of the capers complementing the richness of the butter. For those looking to explore alternative methods, some chefs have experimented with adding a variety of roasted vegetables to the dish, such as bell peppers, zucchini, and cherry tomatoes. This adds a delightful medley of flavors and textures to the plate, elevating the overall dining experience. Today, the best versions of Portobello Piccata can be found in authentic Italian restaurants that prioritize fresh, high-quality ingredients and traditional cooking techniques. When prepared with care and attention, Portobello Piccata with a side of roasted vegetables is a delightful and satisfying dish that captures the essence of Italian cuisine.

45 min

320 calories

Instructions

Preheat the oven to 400°F (200°C).
Clean the portobello mushrooms and remove the stems. Slice the mushrooms into 1/2-inch thick pieces.
In a shallow dish, combine 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge the mushroom slices in the flour mixture, shaking off any excess.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushroom slices and cook for 3-4 minutes on each side, until golden brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute. Pour in the vegetable broth and lemon juice, and bring to a simmer. Stir in the capers and chopped parsley. Return the cooked mushrooms to the skillet and simmer for 5 minutes, until the sauce thickens slightly.
While the mushrooms are simmering, prepare the roasted vegetables. In a large bowl, toss the broccoli florets, cherry tomatoes, and sliced bell peppers with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Serve the portobello piccata with the roasted vegetables on the side. Enjoy!

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