Portobello Carpaccio

Recipe and photo courtesy of Janet from The Taste Space.

Prep Time: 15 mins.
Cook Time: 10 mins.


4 medium/large portobello mushrooms, stems and gills removed
1 tbsp olive oil
1.5 tsp red wine vinegar
1.5 tsp tamari/soy sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp liquid smoke
2 tbsp fresh lime juice, divided
1 tbsp capers, soaked and drained if salted
1 tbsp fresh rosemary, chopped


1. Preheat oven to 400F. Line a baking sheet with a silpat. Degill and destem your mushrooms and discard.

2. In a small bowl, combine the olive oil, red wine vinegar, tamari/soy sauce, oregano, basil, liquid smoke and 1 tbsp fresh lime juice. Use a pastry brush to coat the mushrooms. Place the mushrooms, gill-side down and allow to marinate for 10 minutes.

3. Roast mushrooms at 400F for 4 minutes, flip the mushrooms to be gill side up, baste with the remaining marinade and continue to bake for another 4 minutes. Remove from oven and allow to cool for 10 minutes.

4. Once cool to handle, cut the mushrooms in thin slices with a serrated knife cut on a diagonal to the horizontal (ie, on a bias) to give you a larger surface area. Top with any remaining marinade.

5. If not serving immediately, place mushrooms in the fridge. Mine were excellent after 6 hours.

6. Prior to serving, arrange on a plate. Drizzle with the remaining 1 tbsp of fresh lime juice. Top with the capers and fresh rosemary.