Portobello Mushroom and Zucchini Souvlaki
From spaceling 17 years ago
- 10 minutes to make
- Serves 2
A vegetarian Greek-style sandwich that even meat eaters will enjoy. Serve with Greek salad.
Ingredients
- 2 portobello mushroom caps, gills scraped off with a spoon, cut into bite sized pieces shopping list
- 1 medium zucchini, halved lengthwise and then sliced shopping list
- 3 cloves garlic, sliced shopping list
- olive oil shopping list
- 1 lemon shopping list
- oregano, to taste shopping list
- 2 whole-wheat pitas, warmed shopping list
- baba ganoush, to serve (optional, but good) shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
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
in Boulder loved it
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something that just occurred to me -- this would make a great omelet filling paired with swiss or gruyere.
suzy
in Boulder loved it
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It contains some of my favorite ingredients and sounds like a very nice lunch.
vegalicious
in Almere loved it
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