Total Time
Prep 35 mins
Cook 10 mins

Makes a nice light sandwich that is refreshing in taste. Add some monterrey jack cheese for a little extra kick!

Ingredients Nutrition


  1. Place the mushrooms, gill side up, on a baking sheet.
  2. Whisk together olive oil, garlic, lemon juice, and salt.
  3. Pour mixture over mushrooms, making sure it pools up over gills.
  4. Allow to marinate for 30 minutes, turning a few times during marination and brushing the tops with marinade.
  5. While mushrooms are marinating, whisk together ingredients for vinaigrette and set aside.
  6. Oil grill or skillet and cook mushrooms about 5 minutes per side, or until the have become slightly crispy.
  7. Toss mesclun with vinaigrette and set aside.
  8. Serve two mushrooms (one if they are very large) in warm pita bread or nane lavash (see recipe#37001), along with some dressed meslun.


Most Helpful

Yum, these are so good! Loved them, I grilled mine on a charcoal grill where they did get crispy and were so smoky good! I served on tortilla (that was also grilled with a bit of oil), because I didn't have a pita, and wanted to eat one anyway! Loved it!! Thanks for posting!

Andi of Longmeadow Farm July 12, 2011

A good little sandwich. My portobello's didn't get crispy, rather stayed firm and charred a bit... but that was ok. I made this is 2 segments... lunch one day and lunch the next. On day one, I followed the recipe exactly and found that I wanted a more lemony kick on the mushrooms to balance the strong taste of the olive oil and garlic. So, on day 2, I added the zest of one lemon and 1/2 tsp cracked pepper to the marinade and the flavor was much improved. The vinaigrette is simple and light, though I needed to add cracked pepper to suit my taste. Also, I found that slicing the grilled mushrooms made for easier eating of this simple pita sandwich.

rsarahl December 15, 2003

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