Vegan Portobello Mushroom Picatta Recipe

Prepare the Fennel

Preheat the oven to 400°F (200°C). Toss the sliced fennel bulbs with olive oil, salt, and black pepper. Spread them out on a baking sheet.

Roast

Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, flipping halfway through.

Cook the Mushrooms

In a large skillet, heat olive oil over medium heat. Add the Portobello mushrooms and cook for about 4-5 minutes per side, until browned and tender. Remove and set aside.

Make the Sauce

In the same skillet, add minced garlic and sauté for 1 minute. Stir in capers, lemon juice, and vegetable broth. Let it simmer for about 5 minutes.

Combine and Serve

Return the cooked mushrooms to the skillet, season with salt and black pepper, and sprinkle with fresh parsley. Keep warm while preparing the spaghetti squash.

Cook the Spaghetti Squash

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the insides with olive oil and season with salt. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.

Sauté Garlic

In a skillet, heat olive oil over medium heat. Add sliced garlic and red pepper flakes and cook until fragrant, about 2 minutes.

Combine Squash and Garlic

Once the squash is cooked, use a fork to scrape the insides into strands. Add the spaghetti squash to the skillet with garlic, toss to combine, and finish with fresh parsley.