Oven Fried Mushrooms with Capers

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Prep Time15minutes
Cook Time30minutes
Passive Time
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MUSHROOMS! They are not plants but specifically members of the fungi family and are more closely related to animals and humans with their unique composition. Mushrooms get their nutrition from organic matter, unlike plants that produce their food through photosynthesis. And, like humans, they need food, water, and oxygen to survive. Another fun note is that fungi are the most significant forms of life on earth that can grow and expand for miles, underground, in search of food.

There are so many varieties available and, I recommend using a combination of at least 3 different types of mushrooms with this recipe.

Mushrooms also provide antioxidants and nutrients that may contribute to heart health and protect the body from certain cancers.

These mushrooms are excellent served with freshly made garlic toasts but are also great stuffed into a pita pocket and topped with a dash of vegan parmesan or tzatziki.




  • 3 lbs. assorted mushrooms, sliced
  • 6 Tbl. olive oil divided
  • 4 Tbl. Earth Balance
  • 1 large shallots diced
  • 2 Tbl. garlic minced
  • 1/2 cup white wine,
  • 1 large lemon juiced
  • 2 Tbl. capers
  • 1 Tbl. caper juice
  • 1 Tbl. Parsley, diced
  • 1/2 tsp. salt more or less to taste
  • 1/2 tsp. pepper more or less to taste


  1. Clean and chop mushrooms and place on a lined, rimmed baking sheet. Cover with 2 Tbl. of olive oil and salt and pepper. Coat and bake at 450 degrees for 20 minutes. Toss the mushrooms halfway into cooking time.
  2. In a large saute pan melt 4 Tbl. Earth Balance with remaining 4 Tbl. Olive Oil. Add shallots and cook, over medium heat for 3-4 minutes. Add minced garlic and cook for an additional :30 seconds, being careful not to burn the garlic.
  3. Stir in white wine, lemon juice, capers, caper juice and cook for an additional 3-4 minutes.
  4. Remove cooked mushrooms from the oven and toss into pan with sauce. Stir to combine.
  5. Serve with garlic toasts, in pita bread, or on top of rice.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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