Vegetarian Saltimbocca

Elevate your vegetarian cooking game with this delightful take on the classic Italian dish—Vegetarian Saltimbocca. This recipe swaps traditional meat with hearty portobello mushrooms, making it a satisfying, plant-based option that doesn’t compromise on flavor. Each tender mushroom cap is seared to perfection and topped with fragrant sage leaves, creamy vegetarian parmesan, and, optionally, thin slices of prosciutto for a vegetarian-friendly indulgence. Baked until golden and finished with a luscious white wine and lemon-butter sauce, this dish delivers a rich blend of earthy, savory, and tangy notes. Quick and easy to prepare in just 35 minutes, it’s the perfect choice for an elegant vegetarian dinner or a show-stopping main course.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems carefully and set them aside.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

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.

Step 4

Flip the mushrooms and season with salt and pepper. Top each mushroom with a sage leaf and a sprinkle of vegetarian parmesan cheese.

Step 5

If using, wrap two slices of prosciutto around each mushroom and secure with toothpicks.

Step 6

Transfer the mushrooms to an oven-safe dish and bake for 10-15 minutes until the cheese is melted and the prosciutto is crisp.

Step 7

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.

Step 8

Whisk in the butter and lemon juice to create a creamy sauce. Season with additional salt and pepper to taste.

Step 9

Serve the baked mushrooms drizzled with the white wine sauce and garnish with additional sage leaves if desired.

Nutrition Facts

Serving size	(1187.8g)

Amount per serving	% Daily Value*
Calories	1990.6

Total Fat 141.3g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 145.8mg	0%
Sodium 8018.9mg	0%
Total Carbohydrate 45.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 12.5g
Protein 125.6g	0%

Vitamin D 32.5IU	0%
Calcium 2735.8mg	0%
Iron 6.1mg	0%
Potassium 2576.8mg	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: 65.1%

Protein: 25.7%

Carbs: 9.2%