Portabella Mushroom Caponata
Elevate your dinner table with this Mediterranean-inspired Portabella Mushroom Caponata, a delightful blend of smoky grilled portabella caps topped with a rich, tangy vegetable medley. This hearty dish combines tender eggplant, juicy Roma tomatoes, briny capers, and green olives, all simmered to perfection with a splash of red wine vinegar and a touch of sweetness. The caponata mixture is beautifully balanced with aromatic garlic, fresh basil, and a hint of celery for added crunch. Served warm or at room temperature, this vegetarian recipe makes an excellent appetizer or a light entrée, packed with bold flavors and wholesome ingredients. Perfect for weeknight dinners or entertaining guests, this easy-to-make dish is a must-try for mushroom lovers and fans of Italian cuisine.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 1 medium, diced Eggplant
- 4 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 2 diced Celery stalks
- 4 diced Roma tomatoes
- 2 tablespoons, drained Capers
- 0.33 cup, sliced Green olives
- 2 tablespoons Red wine vinegar
- 1 teaspoon Sugar
- 2 tablespoons, chopped Fresh basil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Clean the portabella mushrooms by wiping them with a damp cloth. Remove the stems and gills using a spoon. Set the caps aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes until tender and lightly browned. Remove from skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the onions and celery for about 5 minutes, or until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, capers, sliced olives, sautéed eggplant, red wine vinegar, and sugar. Stir well to combine.
Let the mixture simmer over low heat for 10-12 minutes, stirring occasionally. Season with salt and black pepper to taste.
While the caponata mixture simmers, preheat a grill pan or skillet over medium heat. Lightly brush the portabella mushroom caps with olive oil and grill for 3-4 minutes per side until tender.
Place the grilled mushroom caps on a serving plate and spoon the caponata mixture generously over each cap.
Garnish with fresh basil before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
