Portobello Mushroom Gilled and Shrimp
You can pretend you’re vacationing in Greece (while in the parking lot) with this grilled lemon-and-garlic-flavored shrimp and Portobello mushroom dish served on warm pita bread.
Anytime you’re grilling or at a tailgate party, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin and selenium, with only 20 calories per serving and almost no fat. However, as tailgaiting fans we are more concerned with flavor than nutrition.
Recipe for: Grilled Lemon Shrimp and Portobello Mushrooms Grilled
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound large peeled and deveined shrimp
12 ounces fresh white mushrooms
2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)
1 medium-sized red onion cut in 8 wedges
4 pitas, warmed
Preheat your Webber grill or broiler. In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, Portobello mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber, if desired.
Yield: 4 portions
Don’t forget to bring an adult beverage of choice to wash down this delicious tailgate party delicacy.
