This recipe satisfies all those Greek salad cravings. You do crave Greek salad right? Please tell me it is not just me. Lie to me if you have to. It's okay, I don't mind.
Meat eaters: Portabella mushrooms are meaty (as in substantial not as in meat meaty) enough that they will satisfy you. I served stuffed Portabellas to my carnivore sister and her family and they loved them and didn't miss the meat.
While you are out shopping pick up a couple of Portabella mushrooms. Sure the price per pound seems a little dear but really they don't weigh very much. Try them out for Meatless Monday this week.
This is so easy that anyone can do it.
Grilled Greek Portabella Mushrooms
2 Portabella Mushrooms (I usually buy 3 because well..there are 3 of us)
8 kalamatta olives
1/4 onion
1 cup fresh spinach
1/3 cup Feta cheese
2 tablespoons olive oil
Fire up your grill. I have a gas one but any type will do. While grill is warming up clean mushrooms, remove stem and scrape out the gills. (you know, those dark brown gross things inside the mushroom cap) A spoon works the best for this procedure.
Chop olives. Thinly slice onion. Chop fresh spinach. You probably don't have to chop the spinach but I don't like to deal with it while I'm eating. Yeah, I AM that lazy.
Slice or crumble the Feta cheese. You could buy it already crumbled I guess. I didn't because the block cheese was half price on a managers special. I wasn't really sure what I was going to do with it but I couldn't pass it up. Cheapness once again prevails.
Coat mushrooms with olive oil. Place stem side down on the grill for about 3 minutes. Flip and grill for another 3 minutes. Layer half the olives on each mushroom, then half the onion slices, then half the spinach, then half the Feta. Move the mushrooms off the direct fire and let cook for another 3 minutes. The cheese will not really melt. Feta doesn't normally melt. Serve immediately.
Serves 2 or 3
All amounts are approximate. I'm not much into measuring. It's that whole math thing.
If you have Greek salad dressing you could marinade the mushrooms for a few minutes while you do all your chopping. I didn't have any. Going out to buy some would have violated my "only use what you have on hand" rule. So no Greek salad dressing marinade for me. Loved it anyway.
You may have some left. We didn't but you may. If you do try it on a piece of bruschetta. It's fantastic.
Love,
M
ps. I didn't get a picture of my own because I'm lame. A quick Google image search brought up something that looked like what I had made. Thank you kalynkitchen for not being lame.
Ahem...well, you know, I don't lie very well. I'm not very fond of Mediterranean food; I'm not sure why. I prefer Latin American and Asian cuisines, to say nothing of my beloved Southern cooking. I also am kinda "meh" about cooked mushrooms - I'll eat them, but I prefer mushrooms raw.
ReplyDeleteThat being said, Beloved, Darling Daughter and Miss Jacki all adore portabellas in any way, shape, form or fashion and both are very fond of Greek cuisine. Will I make these? You bet - very possibly the next time we fire up the grill.
Oh yum, these sound wonderful. Can't wait to try them. I love mushrooms....raw, cooked, marinated....whatever.
ReplyDeleteI could live on mushrooms. I loves em. Cheers Michele!!
ReplyDeleteI have never tried one of these, maybe tonight....:)
ReplyDeleteLinda
http://coloradofarmlife.wordpress.com/
I'm totally buying portabella's when I got to sunflower on Saturday! I already have all the other ingredients. Except the olives, I don't like Kalamatta olives, I'll use regular black olives.
ReplyDeleteI cannot tell a lie, I don't like portabella mushrooms OR greek salad. Please don't hate me.
ReplyDeleteI've never heard of portbella mushrooms but they look like the huge, mostrous fungi that grow in the bush around my mum's house. She loves a rainy summer when they spring up all over the place. I'll have to pass this recipe on to her. (I like mushrooms, but not that much mushroom all at once.)
ReplyDeleteOMG this looks so good there is drool all over my laptop screen. Devoted Spouse hates mushrooms in all forms (stupid man) so I will wait until he is elsewhere and then I'm going to make this and eat the whole recipe myself and probably explode with happiness! Hugs!
ReplyDeleteAlthough everyday is meatless for my family and me, Monday has become the day to try a new delicious meatless recipe and both your Friday Foodie recipes as well as your Meatless Monday recipes never let us down!
ReplyDeleteAs an intern for the nonprofit initiative with Meatless Monday, I am excited to see your commitment to the same cause of reducing meat consumption to improve personal health while reducing our carbon footprint.
I noticed a link to the Meatless Monday website in an earlier post of yours and wanted to suggest, as a fellow mushroom lover, the Roasted Mushroom and Mozzarella Baguette with Kalamata Olive Tapenade: http://www.meatlessmonday.com/site/PageServer?pagename=recipe_lunch_070101.
Thanks!
Ashwini
Ya. My wife is working tonight so the boys and I will probably be eating cereal.
ReplyDeleteDo you now how sad this recipe makes me? My husband HATES mushrooms and quite frankly, they are one of my main reasons for living. He's also trying to poison the minds of our children by telling them that frogs live on mushrooms and they are therefore "yucky". Life is so unfair....
ReplyDeleteuh...you "might" have some left? Alone I could eat double helpings with more for dessert.
ReplyDeleteyumma, yumma in my tumma!
ReplyDeleteI love eggplant. MMMMM.
haha, I meant mushrooms!
ReplyDeleteYou lost me at "olives" Sorry but I still love you.
ReplyDelete