These Lemon Caper Portabella Buttons are a terrific way to welcome the warm, fresh weather of summer. They’re light, full of flavor and very easy to put together. They make an ideal appetizer or snack for company or that special occasion that you have coming up.
Taste the Love in these Lemon Caper Portabella Buttons
They are fast and easy to make. 20 minutes from start to finish.
They have great flavor. The capers and lemons play well together.
They are affordable. Put this together for around $5.
This appetizer or snack of lemon caper portabella buttons has an Italian flare to it, although it pairs well with anything, either a red or white wine. As you know, we are fond of our vino here on Platter Talk. Warmer weather is knocking on our patio doors and we are transitioning from red varietals and gradually migrating toward the lighter, crisper, sweeter, and cooler whites. We like them all.
Similarly, we like our soups and entrees, our comfort dishes and our desserts here on Platter Talk. Yet, let’s not forget the snacks and light appetizers that all add an extra element of taste and texture to the moment at hand.
“My biggest piece of advice for preparing these Lemon Caper Portabella Buttons: make a double batch.”
This combination of portabella buttons in lemon caper sauce offers something a bit different than the usual crackers and cheese or chips and salsa. As such, they will make a welcome addition to any food or course.
Don’t think they are just there for backup though, they are tasty enough to stand on their own as well. My biggest piece of advice for preparing these lemon caper portabella buttons: make a double batch. They disappear quickly. Happy spring. -Dan
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Lemon Caper Portabella Buttons
- 8 oz whole baby portabella mushrooms stems on and brushed clean
- 1 clove garlic thinly sliced
- 1 tablespoon shallot thinly sliced
- juice from 1 fresh leomn
- 1 cup white wine
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 tablespoon capers
- 1 tablespoon flour
- 2 tablespoons fresh Italian parsley coarse chop, divided.
Using large saute pan, heat butter over medium high heat and saute mushrooms, garlic and shallot for 3-4 minutes, stirring constantly to ensure an even saute.
Add wine, stir in lemon juice, cream and capers. Bring to low simmer then reduce heat.
Allow to cook another 10 minutes, stirring in flour to desired thickness.
Stir in 1 tablespoon parsley.
Use tongs to plate and drizzle sauce over mushrooms.
Garnish with remaining parsley.