Gyro-Style Mushroom Steaks with Barley Salad Recipe - Forks Over Knives

Name: Gyro-Style Mushroom Steaks with Barley Salad Recipe - Forks Over Knives
Ingredients: 1 cup dry hulled barley; Four 4-inch portobello mushrooms (4 oz. per steak; 1 lb. total); 2 tablespoons red wine vinegar; 2½ teaspoons salt-free Greek seasoning; ¼ cup lemon juice; ¼ cup chopped fresh dill; 1 to 2 cloves garlic, minced; ½ teaspoon pure cane sugar; 4 cups fresh baby spinach; 1 15-oz. can no-salt-added butter beans or gigante beans, rinsed and drained (1½ cups); 2 cups chopped fresh tomatoes; ½ cup thinly sliced shallots; 3 tablespoons chopped pitted Castelvetrano or Kalamata olives; Lemon wedges

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These gyro-flavored mushroom steaks are paired with a barley salad featuring Mediterranean veggies, creamy beans, and a dill dressing. Get the recipe!

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Ingredients

1 cup dry hulled barley
Four 4-inch portobello mushrooms (4 oz. per steak; 1 lb. total)
2 tablespoons red wine vinegar
2½ teaspoons salt-free Greek seasoning
¼ cup lemon juice
¼ cup chopped fresh dill
1 to 2 cloves garlic, minced
½ teaspoon pure cane sugar
4 cups fresh baby spinach
1 15-oz. can no-salt-added butter beans or gigante beans, rinsed and drained (1½ cups)
2 cups chopped fresh tomatoes
½ cup thinly sliced shallots
3 tablespoons chopped pitted Castelvetrano or Kalamata olives
Lemon wedges