Sage Portobello Caps

Amie Valpone

by | Updated: December 3rd, 2016

Marinated in a zesty orange-sage dressing, then stuffed with a unique mixture of arugula and almonds, these Portobello caps are overflowing with freshness and flavor. Serve them as an impressive dinner party appetizer, or enjoy as a light main course.

Sage Portobello Caps

Serves 4


Juice of 1 orange
3 Tbsp. olive oil
1 teaspoon chopped fresh sage
1/4 tsp. sea salt
4 large Portobello mushroom caps
1/2 cup slivered almonds
1 cup arugula
1 scallion, thinly sliced
1 tsp. orange zest


1.   In a bowl, whisk orange juice and zest, oil, sage and sea salt. Place mushroom caps in a rimmed dish face up. Drizzle with orange and oil dressing. Cover and refrigerate overnight.

2.   In a small bowl, combine almonds, arugula, scallions and orange zest. Spoon mixture into mushroom caps.

3.   Serve cold or at room temperature.


Amie Valpone, HHC, AADP is the Editor-in-Chief of; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!