Follow these steps for perfect results
portabella mushrooms
stems removed
pita bread
warmed
olive oil
garlic
minced
lemon juice
fresh
salt
mesclun
extra virgin olive oil
white wine vinegar
salt
Place the portabella mushrooms, gill side up, on a baking sheet.
Whisk together olive oil, minced garlic, fresh lemon juice, and salt in a bowl.
Pour the mixture over the mushrooms, ensuring it pools in the gills.
Marinate the mushrooms for 30 minutes, turning a few times and brushing the tops with the marinade.
While the mushrooms are marinating, whisk together extra virgin olive oil, white wine vinegar, and salt for the vinaigrette.
Set the vinaigrette aside.
Oil a grill or skillet.
Cook the mushrooms for about 5 minutes per side, or until slightly crispy.
Toss the mesclun with the vinaigrette.
Serve two mushrooms (or one if they are large) in warm pita bread or nane lavash.
Add some dressed mesclun to each pita.
Expert advice for the best results
Marinate the mushrooms for longer for a more intense flavor.
Add a sprinkle of fresh herbs before serving.
Everything you need to know before you start
15 minutes
Marinate mushrooms ahead of time.
Serve in warm pita bread with a generous portion of dressed mesclun. Garnish with a lemon wedge.
Serve with a side of hummus and crudités.
Pairs well with the earthy flavors.
Discover the story behind this recipe
Common vegetarian dish.
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