Ingredients
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4 large portobello mushroom caps, cleaned and stems removed portobello mushroom caps4 large portobello mushroom caps, cleaned and stems removed
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2 tbsp extra-virgin olive oil extra-virgin olive oil2 tbsp extra-virgin olive oil
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1 large lemon, sliced into rounds (plus zest and juice of 1/2 lemon) lemon1 large lemon, sliced into rounds (plus zest and juice of 1/2 lemon)
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2 tbsp capers, drained capers2 tbsp capers, drained
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3 garlic cloves, minced garlic cloves3 garlic cloves, minced
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1/4 cup fresh flat-leaf parsley, finely chopped fresh flat-leaf parsley1/4 cup fresh flat-leaf parsley, finely chopped
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Salt and freshly ground black pepper, to taste black pepperSalt and freshly ground black pepper, to taste
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1/2 tsp crushed red pepper flakes (optional) crushed red pepper flakes1/2 tsp crushed red pepper flakes (optional)
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1 tbsp white wine (or vegetable broth for alcohol-free) vegetable broth1 tbsp white wine (or vegetable broth for alcohol-free)
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1 tsp maple syrup (or agave) maple syrup1 tsp maple syrup (or agave)
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1 tbsp caper brine (from the jar) caper brine1 tbsp caper brine (from the jar)
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1/2 tsp Dijon mustard dijon mustard1/2 tsp Dijon mustard
Directions
For best results, use freshly squeezed lemon juice and grill the mushrooms until just tender but still juicy. Serve with crusty grilled bread or over a bed of arugula for a complete meal. For an oil-free version, omit olive oil and grill mushrooms dry, brushing with a little vegetable broth instead. This dish is also delicious served cold as part of an antipasti platter.
Steps
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1
Done
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Preheat your grill (or grill pan) to medium-high heat. |
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2
Done
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Brush both sides of the portobello caps with 1 tbsp olive oil. Season generously with salt and pepper. |
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3
Done
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Grill the mushroom caps, gill-side down first, for about 4-5 minutes per side until deep grill marks appear and the mushrooms are tender. During the last 2 minutes, add the lemon slices to the grill to lightly char. |
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4
Done
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While the mushrooms cook, make the piccata sauce: In a small saucepan over medium-low heat, combine the remaining 1 tbsp olive oil, garlic, and red pepper flakes. Sauté for 1 minute, then add the wine or broth, capers, caper brine, Dijon mustard, maple syrup, lemon juice and zest. Simmer for 2-3 minutes, stirring until slightly thickened. Stir in half the parsley. |
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5
Done
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Place grilled mushrooms on a serving platter. Spoon the lemon-caper sauce over the mushrooms. Top with charred lemon slices and remaining parsley. |
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6
Done
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Serve immediately as a main dish or hearty side. |
