Garlicky Lemon-Marinated Portobello Burgers and Baby Greens in a Pita

by Fred Thompson
from Barbecue Nation
(Taunton Press, 2007)
Serves 4

When I was in culinary school, portobello mushrooms were the lunch “protein” of choice. We all knew how to make them, and they were sort of a welcome relief from the overabundance of food that we had to consume. For this recipe, you marinate the portobello mushrooms in a simple mixture of garlic, olive oil, and lemon juice. Then you grill them, shove them and some baby greens in a pita, and you’ve got a filling lunch that won’t slow you down.—Fred Thompson

convert Ingredients
8 medium portobello mushrooms, stems removed

For the garlic-lemon marinade
1/2 cup olive oil
3 large garlic cloves, minced
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt

For the vinaigrette
2 tablespoons extra-virgin olive oil
1/4 teaspoon sherry wine vinegar
1/4 teaspoon kosher salt

1 bag mesclun salad mix
4 pita pockets

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Method
1. Place the portobello mushroom caps upside down on a baking sheet.

2. Whisk together the olive oil, garlic, lemon juice, and salt, and pour the mixture evenly over the mushrooms. Make sure the marinade pools up in the undersides of the portobellos. Turn them a few times during their bath so that both sides get liberally coated. Marinate for at least 30 minutes at room temperature.

3. Meanwhile, in a small bowl, combine the vinaigrette ingredients and mix well. Set aside.

4. Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

5. Grill the portobello mushrooms for about 5 minutes per side, longer if you want a slightly crispy crust.

6. Toss the mesclun with the vinaigrette, then serve by placing 2 mushroom burgers in a warm pita pocket and topping with the dressed mesclun.

Recipe © 2007 by Fred Thompson. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.