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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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