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July 31, 2006
Portobello Mushroom and Zucchini "Souvlaki"
This is one of those serendipitously inspired recipes. I was wandering around the supermarket, thinking that something vaguely Greek would be nice for dinner, when I happened upon a pile of portobello mushrooms. The idea for this recipe popped into my head. It's a bit of a stretch to call this souvlaki - I believe the term refers to grilled meat. But it's not entirely unlike those souvlaki sandwiches you sometimes get in Greek restaurants.
The recipe came out really well. Mr. Spaceling made me promise to blog it so that I would be sure to remember how to make it again.
The Ingredients
- 2 portobello mushroom caps, gills scraped off with a spoon, cut into bite sized pieces
- 1 medium zucchini, halved lengthwise and then sliced
- 3 cloves garlic, sliced
- olive oil
- 1 lemon
- oregano, to taste
- 2 whole-wheat pitas, warmed
- baba ganoush, to serve (optional, but good)
The Steps
- Put the mushrooms, zucchini, and garlic into a medium-sized bowl. Add juice of 1/2 a lemon, oregano and pepper to taste, and drizzle with olive oil. Toss to coat.
- Allow vegetables to marinate for 15-20 minutes. (I recommend using this time to put together a simple Greek salad of cucumber, red bell pepper, olives, tomato, and feta.)
- In a large skillet (the larger the skillet is, the easier it will be to get your mushrooms and zucchini nice and browned), heat a bit of olive oil over medium-high heat. Add the mushrooms/zucchini mixture, and cook, stirring, until the vegetables are cooked through and lightly browned. Season to taste with additional salt, pepper, and lemon juice.
- Serve the vegetable mixture stuffed into pitas and topped with baba ganoush, if desired, along with the Greek salad.
Serves about 2.
Posted by spaceling at July 31, 2006 10:14 PM
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