Portabella Mushroom Cutlets with Mediterranean Veggies

Ingredients

• 2 Tbsp salted butter
• 1 Tbsp minced garlic
• 1/4 lb Pitted olives, halved
• 1 pkg (12 oz) Artichoke hearts halves & quarters
• 3/4 of an 11 oz container Baby spinach
• 1/2 cup white wine
• 2 1/2 cups Vegetable broth
• 1/2 lb Zucchini noodles
• 3 Tbsp chopped fresh Italian parsley, plus additional for garnish
• 1/4 cup Italian capers, drained
• Juice of 2 lemons (about 1/3 cup)
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup olive oil
• 6 Breaded Portabella mushroom cutlets 

Directions

1. Add butter, garlic, olives, and artichokes to large pan on MED-HIGH. Cook, stirring occasionally, 3 min. Add spinach and wine; cook, stirring occasionally, 1-2 min. Add broth and zucchini noodles; cook 4 min. Add 3 Tbsp parsley, capers, lemon juice, salt, and pepper; stir to combine. Set aside; keep warm.
2. Heat oil in separate pan on MED-HIGH until oil faintly smokes. Add 3 mushroom cutlets; cook about 2 min until edges lightly brown. Turn over; cook about 2 min. Remove from pan; drain on paper towels. Repeat process with remaining mushroom cutlets.
3. Transfer veggie broth mixture to serving platter; garnish with parsley. Serve with mushroom cutlets.

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