Vegetarian Saltimbocca
Discover the magic of Italian-inspired flavors with this Vegetarian Saltimbocca recipe, a creative twist on the traditional dish that swaps veal for hearty portobello mushrooms. Perfect for vegetarians and flexitarians alike, this recipe highlights the earthy richness of mushrooms, complemented by fresh sage, nutty vegetarian parmesan, and an optional touch of prosciutto for those who enjoy it. The mushrooms are baked to perfection, nestled in a creamy white wine and lemon sauce that adds a burst of zest and elegance to every bite. Easy to prepare in under 35 minutes, this recipe is ideal for a weeknight dinner or a sophisticated dinner party serving. With keywords like vegetarian saltimbocca, mushroom recipes, and white wine sauce, this dish is sure to become a new favorite for anyone seeking bold, comforting flavors and an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 large portobello mushrooms
- 2 tablespoons extra virgin olive oil
- 8 fresh sage leaves
- 1 cup vegetarian parmesan cheese, grated
- 8 slices thinly sliced prosciutto (optional for vegetarians who consume)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup white wine
- 0.5 cup vegetable broth
- 2 tablespoons butter
- 1 lemon, juiced
Instructions
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems carefully and set them aside.
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the mushrooms cap side down and cook for about 3-4 minutes until they start to brown.
Flip the mushrooms and season with salt and pepper. Top each mushroom with a sage leaf and a sprinkle of vegetarian parmesan cheese.
If using, wrap two slices of prosciutto around each mushroom and secure with toothpicks.
Transfer the mushrooms to an oven-safe dish and bake for 10-15 minutes until the cheese is melted and the prosciutto is crisp.
Meanwhile, deglaze the skillet with white wine and vegetable broth, scraping up any brown bits. Allow the mixture to simmer and reduce by half, about 5 minutes.
Whisk in the butter and lemon juice to create a creamy sauce. Season with additional salt and pepper to taste.
Serve the baked mushrooms drizzled with the white wine sauce and garnish with additional sage leaves if desired.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 8019 mg | 349% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 12.5 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2736 mg | 210% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2577 mg | 55% | |
*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.
