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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Clean the portabella mushrooms by wiping them with a damp cloth. Remove the stems and gills using a spoon. Set the caps aside.

Step 2

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.

Step 3

In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the onions and celery for about 5 minutes, or until softened.

Step 4

Stir in the garlic and cook for 1 minute until fragrant.

Step 5

Add the diced tomatoes, capers, sliced olives, sautéed eggplant, red wine vinegar, and sugar. Stir well to combine.

Step 6

Let the mixture simmer over low heat for 10-12 minutes, stirring occasionally. Season with salt and black pepper to taste.

Step 7

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.

Step 8

Place the grilled mushroom caps on a serving plate and spoon the caponata mixture generously over each cap.

Step 9

Garnish with fresh basil before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1977.3g)

Amount per serving	% Daily Value*
Calories	1063.7

Total Fat 72.8g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 5087.9mg	0%
Total Carbohydrate 92.4g	0%
Dietary Fiber 37.0g	0%
Total Sugars 50.5g
Protein 23.6g	0%

Vitamin D 33.9IU	0%
Calcium 411.0mg	0%
Iron 6.4mg	0%
Potassium 4975.1mg	0%

*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.

Source of Calories

Fat: 58.5%

Protein: 8.4%

Carbs: 33.0%