4 Packages of Portobello mushrooms cut into large chucks/strips
2 large onion, cut through the root end into 1/2-inch wedges
1/2 cup extra-virgin olive oil
1 oz. fresh lemon juice, plus lemon wedges for serving
3 tablespoons chopped fresh oregano
3 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
In a medium bowl, toss mushrooms and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.
Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper. (already done and in the refrigerator)
Heat a large cast-iron griddle or grill pan until very hot. Add the mushroom and onion wedges along with any marinade and cook over high heat, turning once or twice, until the mushrooms and onion are tender, about 10 minutes. Transfer the mushroom and onion to plates and serve with the tzatziki, lemon wedges and pita.
Check out all the classes that we used this recipe in: