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.

How to Make It

Step 1

Preheat a grill pan over medium heat.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

Delicious!

rg813508
May 29, 2015
Simple and easy to make, and my boyfriend and I both loved these (we're both picky eaters). This will be a favorite for Meatless Mondays!

RobynC's Review

kabrobinson
June 13, 2014
N/A

LouisePearl's Review

DeputyDog
May 08, 2014
A quick and easy summer lunch or light dinner. I will keep it in mind!

ChristinaFL13's Review

tallchick1966
November 27, 2013
I used Cremini mushrooms and did it under the broiler instead. SO DELICIOUS! And super easy!

KathleenLee's Review

nlrutecki
September 27, 2013
N/A

ThirtyOne13's Review

TitanGirl
June 27, 2012
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.

daneanp's Review

daneanp
June 15, 2012
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.

Shenders's Review

Meadowlark7
May 09, 2012
Very good but I would never use jarred garlic. Always fresh garlic!

Hahersh1's Review

LouisePearl
March 27, 2012
My husband loved this recipe. It is so easy and healthy. I used whole grain pita rounds and added fresh baby spinach.

KitchenMaster's Review

RobynC
October 04, 2011
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.