Recipe

Portobello Mushroom And Zucchini Souvlaki Recipe

	Spaceling / All my dishes 2 years, 8 months ago A vegetarian Greek-style sandwich that even meat eaters will enjoy. Serve with Greek salad. Prep:20m Cook:10m Servings:2	Spaceling
	greek vegetarian mushroom zucchini

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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)

Directions

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.

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Comments

suzy 2 years, 4 months ago said:
Very tasty. i didn't bother with pitas, i used it on french bread -- very nice. i will probably double the recipe next time, as it doesn't make much.

suzy 2 years, 4 months ago said:
Something that just occurred to me -- this would make a great omelet filling paired with swiss or gruyere.

vegalicious 2 years, 3 months ago said:
It contains some of my favorite ingredients and sounds like a very nice lunch.

fuzzy 1 year ago said:
Fabulous!!

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