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Grilled Portobello-Goat Cheese Pitas

Grilled Portobello-Goat Cheese Pitas
Randy Mayor; Jan Gautro
Yield

4 servings (serving size: 1 topped pita)

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat a grill pan over medium heat.

  2. 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.

  3. 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.

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