Grilled Portobello-Goat Cheese Pitas

Grilled Portobello-Goat Cheese Pitas Recipe
Randy Mayor; Jan Gautro
If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.


4 servings (serving size: 1 topped pita)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 27 %
Fat 8.5 g
Satfat 4.7 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 11.9 g
Carbohydrate 39.8 g
Fiber 2.9 g
Cholesterol 17 mg
Iron 2.7 mg
Sodium 731 mg
Calcium 133 mg


1 1/2 teaspoons bottled minced garlic
1 teaspoon olive oil
4 (6-inch) pita rounds
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 (6-ounce) package portobello mushrooms
2 medium tomatoes, cut into 1/4-inch-thick slices
1/3 cup (3 ounces) goat cheese
1/2 cup chopped fresh basil


Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Alison Lewis,

Cooking Light

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note