It’s my go to dish … def one of my faves, and every now and then I get a must have craving that MUST be satisfied … nothing beats it, nothing!! Just a few pics/words this time, promise to go more in depth another time … plus, I have explored Greek cuisine many times before … so no complainin’ y’all, lol!! Made portabello mushroom caps (hollowed out, ribs removed/scraped – this IS key) filled with feta and caramelized onions … and when I say feta, unlike others who say feta arbitrarily, the feta I’m talking ’bout is my coveted Dodoni from Greece … the best of the best (and at $32/kg), pricier than the rest!!

‘caps grilled, then finished with a squirt of lemon + fresh oregano from my garden …

LOVE this: feta warmed throughout and slightly melted – YMFO …

Remember my not wanting to delve too deeply? My handcut humongous souvlaki will be blogged about another day and another time, just not now … honest injun!!

Plated: and served with grilled pita, tzatziki and olives (both obscured, peeking out) …