• 8 medium portabella mushrooms , stems removed
  • 4 pita bread rounds or 4 nane lavash bread , warmed
  • 1/2 cup olive oil
  • 3 garlic cloves , minced
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 2 -3 cups mesclun
  • vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • 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 Taftoon – Persian Wholemeal Flat Bread), along with some dressed meslun.