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.
Absolutely delicious. However, this is so ridiculously messy it is embarrassing to be seen eating it. I also wonder in what world 1 teaspoon of olive oil is actually enough to coat anything more than the silicon bristles on the basting brush, much less four pitas...took about 6 teaspoons (i.e., 1/8 cup) of olive oil to actually do the job.
The taste was good enough that I might make it again, only dicing the mushrooms & tomatoes to serve pizza-style.
Not "worthy of a special occasion" but better than "has potential". The flavor combination is outstanding. I grilled the pitas on our Traeger grill 2 minutes on each side. After taking them off the grill, I immediately put the feta (and a slice of cheddar for DD who doesn't like feta) on the pita so it can get a little melty. Then grilled the portobellos 6 minutes on each side. I did not grill the tomatoes. I did enjoy a splash of balsalmic over the top before eating. Next time I think I'll slice the mushrooms and dice the tomatoes so we can eat it more in a pizza-style. Everyone at the table devoured it. I served it along with watermelon wedges. Very filling.
I really enjoyed this meal. I changed it a little by using a boboli pizza crust and grilling all ingrediants directly on my outdoor grill. It came out great! I bought enough ingredients to fill the pie (about 3 large mushrooms, and 1 tomato). Served alone. Will definately make again.
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