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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Makes a nice light sandwich that is refreshing in taste. Add some monterrey jack cheese for a little extra kick! Ingredients:
8 medium portabella mushrooms, stems removed |
4 pita bread rounds or 4 nane lavash bread, warmed |
1/2 cup olive oil |
3 garlic cloves, minced |
1/2 cup fresh lemon juice |
1/4 teaspoon salt |
2 -3 cups mesclun |
2 tablespoons extra virgin olive oil |
1/4 teaspoon white wine vinegar |
1/4 teaspoon salt |
Directions:
1. Place the mushrooms, gill side up, on a baking sheet.
2. Whisk together olive oil, garlic, lemon juice, and salt.
3. Pour mixture over mushrooms, making sure it pools up over gills.
4. Allow to marinate for 30 minutes, turning a few times during marination and brushing the tops with marinade.
5. While mushrooms are marinating, whisk together ingredients for vinaigrette and set aside.
6. Oil grill or skillet and cook mushrooms about 5 minutes per side, or until the have become slightly crispy.
7. Toss mesclun with vinaigrette and set aside.
8. Serve two mushrooms (one if they are very large) in warm pita bread or nane lavash (see Taftoon - Persian Wholemeal Flat Bread), along with some dressed meslun.
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