Roasted Portobello Carpaccio
A few years ago, my parents spent a few weeks exploring Mexico City. Every time I’d facetime my mom, she’d talk about this “roasted sliced mushroom dish” she had fallen in love with — turns out, it’s a portobello carpaccio! We actually had it again recently while traveling (also in Mexico!), and it reminded me to try to recreate it at home.
After a few failed attempts, I finally landed on a version that captures everything we loved about it: earthy, tender mushrooms, a peppery arugula salad, a little crunch from walnuts, and bright hits of lemon and vinegar. It’s surprisingly simple to put together and makes a beautiful appetizer or light lunch.
I used Filippo Berio Organic Extra Virgin Olive Oil, which has a smooth, balanced flavor that complements the mushrooms without overpowering them. It’s my go-to olive oil for recipes where the oil really needs to shine — and in this one, it absolutely does.
Big thanks to Filippo Berio for sponsoring this post and supporting this little series I call Dinner at Mine —a collection of simple but special recipes meant for sharing.
I used:
- 3 large portobellos, sliced thin
- 1/2 cup filippo berio organic extra virgin olive oil
- 2 tbsp sun-dried tomatoes
- 2 tbsp crushed roasted walnuts
- 1 cup arugula
- 1 tsp red wine vinegar
- fresh lemon juice
- salt
- black pepper
- paprika
- parmesan cheese, for grating
To make:
- toss sliced portobellos with 1/4 cup filippo berio olive oil — season with a few dashes salt, black pepper, and paprika
- lay portobellos flat on a large baking sheet and brush with additional olive oil. you want each piece of portobello to have some olive oil on it. roast at 375f for about 25 minutes, or until mushrooms are tender and slightly golden at the edges
- when mushrooms are almost at time, toss arugula with 1 tsp of olive oil and red wine vinegar, along with salt and pepper to taste
- let mushrooms cool slightly then layer on a plate in a circle
- top with sun-dried tomatoes, crushed walnuts, and a squeeze of fresh lemon juice
- pile the arugula salad in the center and generously grate parmesan over the whole dish. serve immediately on its own or with bread!