Meaty, marinated portobello mushrooms are made doubly delicious with spinach and a basil-mint yogurt sauce. A veggie and chickpea salad makes for the perfect side dish.
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 for gyro garnish.
b. Grate carrots or use peeler to peel into ribbons.
c. Slice roma tomatoes ¼” lengthwise for gyro garnish.
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. Cut lemon/Meyer lemon in half and juice.
g. Mince chives, mint leaves, and basil leaves.
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 off the gills under the cap and compost.
c. Add mushrooms to large bowl or pan; season with ¼ tsp salt and pour mushroom marinade over top. Set aside.
Meanwhile assemble chickpea salad: a. In medium bowl, add 3 tsp olive oil, juice from half the lemon/Meyer lemon, and chives (finely mince). Whisk vigorously.
b. Drain and rinse chickpeas. Add to bowl.
c. Add cherry tomatoes (slice in half), 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/Meyer 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. Top pita with yogurt sauce and 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.