logo.png
  • Home
  • About
    • Home and Family
    • Programs
  • Recipes
  • Cooking Class Videos
  • Blog
  • Tips
  • Reviews
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Follow Catherine Katz on TikTok:

Click Here to Sign Up for Catherine's Newsletter

Search by Category

Search

lemon pistachio mushrooms vegan healthy recipe

Lemon Pistachio Portabello Mushroom Caps

Yum


16 Comments
lemon, nuts, pistachio, portabello mushrooms, vegan, wine

Jump to Recipe Print Recipe

This is the vegan version of my popular Lemon Pistachio Chicken. Using Portabello mushrooms,this plant-based recipe is just as delicious and “meaty”! I mean, take a look at that picture-WOW! Like the original, it is quick and simple: Just make sure to have all your ingredients ready to go on your kitchen counter beforehand.  The pistachios create the creaminess of the sauce and the wine, combined with the fresh lemon juice and zest give it a delightful tangy flavor. I like to serve this dish with a side of sautéed spinach and mashed potatoes. Pure yumminess!

portabello mushhrooms with pistachio and lemon and sprig of rosemary

lemon pistachio mushrooms vegan healthy recipe
Print Pin
4.50 from 2 votes

Table of Contents

  • Lemon Pistachio Portabello Mushrooms
    • Ingredients
    • Instructions
    • Nutrition

Lemon Pistachio Portabello Mushrooms

*You can chop the nuts coarsely in a mini food processor or coffee grinder. Note, I like to use the salted pistachios so I do not need to add extra salt to the dish.
Course Side Dish
Cuisine Mexican
Keyword lemon pistachio, pistachio recipes savory, pistachio savory recipes, pistachio stuffed mushrooms, portabello cuisine, portabello dishes, portabello mushroom recipe, portabello mushroom recipes, savory pistachio recipes, savory recipes with pistachios, stuffed portabello, stuffed portabello mushroom
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 143kcal
Author Catherine Katz

Ingredients

  • 6 portabello mushrooms
  • 3 Tbsp extra virgin olive oil
  • 1 garlic clove minced
  • ½ cup vegetable broth
  • ¼ cup vermouth or white wine
  • juice of 1 lemon about 1/4 cup
  • lemon zest to taste
  • 1/3 cup roasted salted pistachio nuts chopped*

Instructions

  • Rinse and dry the portabello mushrooms, discard the stem (you will be using the caps whole).
  • Place 3 Tbsp of olive oil in a large non-stick pan and sauté the mushroom caps for a few minutes on each side until lightly browned but not completely cooked through .
  • Add (in this order) the minced garlic, vegetable broth, lemon juice & wine, and bring to a quick boil.
  • Reduce the heat to a simmer and add the chopped pistachio nuts and lemon zest, and spoon gently to coat the mushrooms.
  • Continue to simmer for an additional 4-5 minutes uncovered until the juices thicken.

Nutrition

Serving: 150g | Calories: 143kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 529mg | Potassium: 424mg | Fiber: 4g | Sugar: 7g | Vitamin C: 82mg | Calcium: 78mg | Iron: 2mg

 

Tweet
Share
Pin25
Share
25 Shares

More Healthy Vegan Recipes - Savory Other recipes with: lemon, nuts, pistachio, portabello mushrooms, vegan, wine

« Cuisinicity Video: How to make Crispy Tofu
The Verdict on Soy »

Comments

  1. Mayra says

    at

    Can wait to try this recipe!!! What do you serve this with. Any suggestions?

    Reply
    • Catherine Katz says

      at

      Mayra, I am delighted to hear it! It’s so delicious! I love to serve it over homemade mashed potatoes (sweet or regular) to sop up the wonderful sauce!

      Reply
      • Mayra says

        at

        Thanks for the suggestion sounds delicious!

        Reply
  2. Diana Alleyne Wilson says

    at

    Listened to your husband ladt Saturday at the HCHL seminar, talked about your website, dropping to get recipes on Vegan cooking, he was awesome and inspiring.

    Reply
    • Catherine Katz says

      at

      Diana, I am so happy and proud to hear it!

      Reply
  3. Sharon says

    at

    I was just watching the video series, Awakening from Alzheimer’s and your husband was on today’s video. He mentioned your site, so here I am looking at your recipes. This one sounds so simple & yummy to make, I can’t wait to try it!

    Reply
    • Catherine Katz says

      at

      Sharon,
      Delighted to welcome you to the cuisinicity kitchen!
      love,
      Catherine

      Reply
  4. Mark says

    at

    Just watched Dr. Katz on Alzheimers and dementia.
    Thank you for your contributions to the “blue zone” effect.
    I intend to make Lemon Pistachio Portabello Mushrooms for our anniversary as we move further reward plant based foods.

    Reply
    • Catherine Katz says

      at

      That’s so lovely Mark! Happy anniversary! 🙂

      Reply
  5. Kristy says

    at

    4 stars
    Quick and tasty!

    Reply
    • Catherine Katz says

      at

      YAY! thank you Kristy, my favorite kind of feedback! 🙂

      Reply
  6. Lisa Vermillion says

    at

    5 stars
    Such a delightful, tasty dish! My husband added a bit too much lemon zest, which overpowered the flavor (which is why we like exact measurements, haha). Will definitely make this again, adjusting the zest to perhaps 1/4 tsp. Any suggestions are appreciated!

    Reply
    • Catherine Katz says

      at

      Haha too much of a good thing is not always the best!! I love your honesty and I love that you enjoyed it so much and will make it again! 🙂

      Reply
  7. Den says

    at

    Gracias por la receta! Saludos desde México : )

    Reply
    • Catherine Katz says

      at

      Den, Con mucho gusto! 🙂

      Reply

Trackbacks

  1. The Freshness of Citrus! - Cuisinicity says:
    at

    […] lemon: Lemon Pistachio Portabello Mushroom Caps, Tabbouleh salad, French Lentil & Sweet Potato Salad, Grilled Corn Salad with Fresh Mint, […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating