Portobello Carpaccio with Orange-Kalamata Tapenade

1. 1

   Brush or mist trimmed portobellos with oil; season with salt and pepper, if desired.

2. 2

   Set aside.

3. 3

   Trim ends of 1 orange; place one end on cutting board cut-side down.

4. 4

   Angle knife to cut between pith and pulp, and follow curve of orange to remove peel.

5. 5

   Cut along inside of membrane walls to remove sections.

6. 6

   Repeat with remaining orange.

7. 7

   Roughly chop both; place in bowl.

8. 8

   Add orange zest, olives, capers, 2 tsp.

9. 9

   oil, and shallot to oranges; season with salt and pepper, if desired.

10. 10

    Heat grill pan or saute pan over medium-high heat; brush or rub pan lightly with oil.

11. 11

    Cook mushrooms in pan 3 minutes per side; cool.

12. 12

    Slice portobellos on bias, fan out across plates, and top with tapenade.

* Per serving · 4 servings · Values may vary.

No additional tips available.