Portobello Carpaccio

If you’re a porto fan, you’ll appreciate this easy recipe. The beautiful slices of meaty mushrooms marinated in yummy flavors will sure to be a hit on your table or buffet!

Original recipe from J. Kenji Lopez-Alt from Serious Eats

Prep time: 10 minutes plus marinating time

Serves: 4-6


  • 2 Tbls. red or white miso paste
  • 2 Tbls. dark brown sugar
  • 1 Tbls. soy sauce or tamari
  • 1 tsp. Liquid Smoke
  • Pinch cayenne pepper
  • 2 Tbls. fresh lemon juice plus 2 Tbls. reserved lemon juice
  • 1 Tbls. zest from 1 lemon
  • 4 same sized portobello mushroom caps, stems and gills removed
  • Handful of arugula
  • 2 Tbls. pistachios,toasted and roughly chopped
  • Sea salt and ground black pepper


  1. Combine the first six ingredients in a medium bowl and whisk. Pour into a large plastic bag with zipper closure.

    2.Carefully scrape the dark gills from the underside of each mushroom and place all mushrooms in the plastic bag. Pour the marinade in the bag, coating all the mushroom caps.

    3. Lay the bag flat in the refrigerator for at least 4 hours, overnight is better. Turn the bag over a couple times while marinating.

    4. Using a very sharp knife, cut mushroom caps into thin slices on a sharp bias. Transfer slices to a pretty serving platter or individual small plates, arranging them in a staggered style.

    5. Sprinkle mushrooms with lemon zest, pistachios, black pepper, and a little coarse sea salt. Toss arugula with remaining reserved lemon juice and scatter across the top of the mushrooms.