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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 4 portobello mushrooms, stems and gills removed
- 2 tsp. olive oil, plus extra for brushing mushrooms and pan, divided
- 2 medium oranges
- 1/2 tsp. grated orange zest
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tsp. capers, mashed
- 1 1/2 tsp. finely chopped shallot
Method
- Brush or mist trimmed portobellos with oil; season with salt and pepper, if desired.
- Set aside.
- Trim ends of 1 orange; place one end on cutting board cut-side down.
- Angle knife to cut between pith and pulp, and follow curve of orange to remove peel.
- Cut along inside of membrane walls to remove sections.
- Repeat with remaining orange.
- Roughly chop both; place in bowl.
- Add orange zest, olives, capers, 2 tsp.
- oil, and shallot to oranges; season with salt and pepper, if desired.
- Heat grill pan or saute pan over medium-high heat; brush or rub pan lightly with oil.
- Cook mushrooms in pan 3 minutes per side; cool.
- Slice portobellos on bias, fan out across plates, and top with tapenade.
