Portabella Mushroom Caviar
Elevate your appetizer game with this Portabella Mushroom Caviar, a decadent yet simple spread that pairs earthy, umami-rich mushrooms with aromatic shallots, garlic, and fresh thyme. This vegan and gluten-free recipe transforms large Portabella mushroom caps into a finely chopped, savory topping infused with tangy lemon juice and a hint of soy sauce for depth. Ready in just 25 minutes, this versatile dish can be served warm or at room temperature and is garnished with a sprinkle of fresh parsley for a burst of color. Perfect for spreading on crusty bread or pairing with crackers, this crowd-pleasing dish makes an ideal hors d'oeuvre for any gathering or an indulgent snack for mushroom lovers.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 1 small Shallot
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 1 tablespoon Lemon juice
- 1 teaspoon Soy sauce
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 1 loaf/package (optional, for serving) Crackers or bread
Instructions
Clean the Portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon to prevent the caviar from becoming too dark or bitter. Finely chop the mushroom caps into small, even pieces.
Dice the shallot and mince the garlic. Set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced shallot and cook for 2–3 minutes until softened and translucent.
Add the minced garlic to the skillet and sauté for an additional minute, taking care not to let it burn.
Add the finely chopped Portabella mushrooms to the skillet. Stir well to combine with the shallot and garlic, and cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Stir in the fresh thyme, lemon juice, soy sauce, salt, and black pepper. Cook for another 1–2 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and let the mixture cool for a few minutes. Transfer the mushroom caviar to a serving bowl.
Sprinkle the chopped fresh parsley over the top for garnish.
Serve the Portabella Mushroom Caviar warm or at room temperature with crackers or slices of crusty bread. Enjoy!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 21.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2198 mg | 47% | |
*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.
