Portobello Piccata

  • Yield 2 servings

Serve this unusual mushroom piccata over angel hair pasta.


2 eggs, lightly beaten
2 egg whites
1/2 cup grated Parmesan cheese
2 teaspoons dried Italian seasoning or fines herbes
1 tablespoon minced fresh parsley
1/2 teaspoon fresh-ground black pepper
2 medium portobello mushrooms, stems removed (caps should be 4 to 5 inches in diameter)
Flour, for dredging
1 tablespoon olive oil
Juice of 1/2 lemon
1 teaspoon unsalted butter
2 tablespoons drained capers


  1. Preheat oven to 375F.
  2. 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.