Rating: 4 stars
26 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0

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

Alison Lewis
Recipe by Cooking Light August 2004

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Read the full recipe after the video.

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Yield:
4 servings (serving size: 1 topped pita)
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Ingredients

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Directions

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  • Preheat a grill pan over medium heat.

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  • 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.

Nutrition Facts

283 calories; calories from fat 27%; fat 8.5g; saturated fat 4.7g; mono fat 2.4g; poly fat 0.7g; protein 11.9g; carbohydrates 39.8g; fiber 2.9g; cholesterol 17mg; iron 2.7mg; sodium 731mg; calcium 133mg.
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