You are here: Home » Recipes » Portobello Piccata Portobello Piccata Recipe by Relish Contributor Yield 2 servings Serve this unusual mushroom piccata over angel hair pasta. PrintEmail Ingredients 2 eggs, lightly beaten2 egg whites1/2 cup grated Parmesan cheese2 teaspoons dried Italian seasoning or fines herbes1 tablespoon minced fresh parsley1/2 teaspoon fresh-ground black pepper2 medium portobello mushrooms, stems removed (caps should be 4 to 5 inches in diameter) Flour, for dredging1 tablespoon olive oil Juice of 1/2 lemon1 teaspoon unsalted butter2 tablespoons drained capers Instructions Preheat oven to 375F. Combine eggs, egg whites, Parmesan, herbs, parsley and pepper; set aside. Dredge mushrooms in flour and then dip into the herb mixture. Heat oil in a large nonstick skillet over medium heat. Add mushrooms and cook 2 minutes on one side or until golden. Turn mushrooms over and cook another 2 minutes or until golden. Sprinkle with lemon juice and place on a baking sheet. Bake 10 to 15 minutes or until mushrooms are heated through and tender. Brush with butter, if using, and garnish with capers.