Vegan Portobello Mushroom Picatta Recipe
Recipe information
Make Vegan Portobello Mushroom Picatta in just 1h . With roasted fennel, capers, fresh lemon and spaghetti squash aglio olio
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Ingredients
Mushroom Picatta
Roasted Fennel
Spaghetti Squash Aglio Olio
Roasting Fennel
1. 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.
2. Roast
Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, flipping halfway through.
Making Mushroom Picatta
3. 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.
4. 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.
5. 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.
Preparing Spaghetti Squash Aglio Olio
6. 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.
7. 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.
8. 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.
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