A quick and easy summer lunch or light dinner. I will keep it in mind!
Grilled Portobello-Goat Cheese Pitas
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.
Yield: 4 servings (serving size: 1 topped pita)
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Amount per serving
- Calories: 283
- Calories from fat: 27%
- Fat: 8.5g
- Saturated fat: 4.7g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.7g
- Protein: 11.9g
- Carbohydrate: 39.8g
- Fiber: 2.9g
- Cholesterol: 17mg
- Iron: 2.7mg
- Sodium: 731mg
- Calcium: 133mg
- 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.
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