Greek · Dinner
Grilled Mushroom Skewers
Marinated cremini and portobello mushrooms threaded on skewers with bell pepper and red onion, char-grilled over high heat, and finished with lemon, oregano and olive oil. Served with a garlicky yogurt sauce and warm pita, this dish delivers smoky, savoury depth without any meat.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
238Calories
7.2gProtein
10.8gFat
32.8gCarbs
9.1gSugar
6.2gFiber
842mgSodium
0mgChol
1.5gSat Fat
864mgPotassium
68mgCalcium
2.6mgIron
0mcgVitamin B12
52mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
thirty-min-meals
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut mushrooms, bell pepper and red onion into 1-inch chunks; pat mushrooms dry so the marinade clings.
2
Marinate
Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Toss with mushrooms and vegetables; marinate at room temperature 20 minutes.
3
Grill
Thread mushrooms, bell pepper and onion onto skewer, alternating pieces. Cook over medium-high heat 8–10 minutes, turning every 2–3 minutes, until mushrooms are tender and deeply charred.
4
Plate
Slide skewer onto plate with warm pita and lemon wedge. Squeeze fresh lemon juice over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g mixed cremini and portobello mushrooms
- 11 small bell pepper
- 11 small red onion
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 22 small pita
- 22 lemon wedge
