Meaty, marinated portobello mushrooms are made doubly delicious with spinach and a basil-mint yogurt sauce. This pita has its perfect side-dish match in a veggie and chickpea salad.
Wine pairing: Pinot Noir
Total time: 24 mins 30 minutes
Red Creole Onion
Red wine vinegar
Prep ahead (optional)
a. Leave spinach whole or chop bite-sized.
b. Grate carrots or use peeler to peel into ribbons.
c. Slice roma tomatoes ¼” lengthwise.
d. Halve or quarter cherry tomatoes.
e. Divide ½ red onion into 2 portions. Thinly slice one portion for gyro garnish; ¼” dice the other for salad.
f. Halve lemon for juicing.
g. Mince chives, mint, and basil.
Prep mushrooms: a. Preheat oven to 425º. Prep a medium baking pan with olive oil.
b. Using a paper towel, wipe portobello mushrooms clean. Use the edge of a soup spoon to scrape the gills under the cap and compost.
b. Add mushrooms to large bowl or pan; season with ¼ tsp salt and pour over mushroom marinade. Set aside.
Meanwhile assemble chickpea salad: a. In medium bowl, add 3 tsp olive oil, juice from half the lemon, and chives (finely mince). Whisk vigorously.
b. Drain and rinse chickpeas. Add to bowl.
c. Add cherry tomatoes (slice in half), rainbow carrots (peel & grate), ¼ of red onion (¼” dice, reserving other ¼), and feta cheese. Add ¼ tsp salt and pinch of black pepper or to taste. Toss to combine.
Cook mushrooms: a. In large sauté pan over medium-high heat, add mushroom caps with marinade, stem-side down. Sear until caramelized, about 1 minute.
b. Flip and cook another minute, using spoon to baste with marinade.
c. Add to baking pan. Bake until tender, about 18-20 minutes.
Make yogurt sauce: a. In small bowl, add Greek yogurt, juice from remaining half lemon, mint (stack leaves, roll lengthwise, thinly slice ribbons), and basil (stack leaves, roll lengthwise, thinly slice ribbons). Stir to combine.
Serve: a. Warm pita bread or add to oven rack the last 1-2 minutes mushrooms are in. Slice portobello mushroom caps in ½-1” slices.
b. Add yogurt sauce to pita. Top with sliced mushrooms.
c. Garnish with spinach (leave whole or chop bite-sized), roma tomatoes (¼” slice, lengthwise), and ¼ red onion (thinly slice).
d. Serve chickpea and feta salad alongside. Pour the wine and enjoy.
If mushrooms aren't a preference, this marinade would work beautifully with a skirt steak or chicken breast.