Mushroom Carpaccio Recipe

Name: Mushroom Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None portobello mushrooms; 4 tbsp balsamic vinegar; 1 tsp mustard; 1 tbsp honey; 6 tbsp olive oil; 1 None shallot, finely chopped; 2 cloves garlic, sliced; 2 sprigs rosemary, stalks discarded and needles chopped; 4 stems basil, chopped; 100 g babyleaf salad

Servings: persons

8 None portobello mushrooms
4 tbsp balsamic vinegar
1 tsp mustard
1 tbsp honey
6 tbsp olive oil
1 None shallot, finely chopped
2 cloves garlic, sliced
2 sprigs rosemary, stalks discarded and needles chopped
4 stems basil, chopped
100 g babyleaf salad

1
Preheat the oven to 200u00b0F. Place the mushrooms on a foil-lined baking pan. Bake for about 10 mins.
2
Meanwhile, for the dressing, whisk the vinegar, mustard and honey in a small bowl. Gradually whisk in 4 tbsp of the oil. Add the chopped shallot and season with salt and pepper.
3
Heat remaining 2 tbsp oil in a small skillet on medium-low heat. Saute the garlic and herbs for about 3 mins. Cut the mushrooms into slices and arrange on a serving plate with the baby greens. Drizzle the salad with the dressing and the mushroom slices with herb oil.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 None portobello mushrooms, 4 tbsp balsamic vinegar, 1 tsp mustard, 1 tbsp honey, and more.

Yes, Mushroom Carpaccio falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mushroom Carpaccio

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