Portabellas in Pita

• 8 medium portabella mushrooms, stems removed
• 4 pita bread rounds or 4 nane lavash bread, warmed
• 12 cup olive oil
• 3 garlic cloves, minced
• 12 cup fresh lemon juice
• 14 teaspoon salt
• 2 -3 cups mesclun
• 2 tablespoons extra virgin olive oil
• 14 teaspoon white wine vinegar
• 14 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 recipe#37001), along with some dressed meslun.

portabella mushrooms, bread, olive oil, garlic, lemon juice, salt, extra virgin olive oil, white wine vinegar, salt

Taken from www.food.com/recipe/portabellas-in-pita-78493 (may not work)