Portobello Mushroom Pitas Recipe - Allrecipes.com
Portobello Mushroom Pitas Recipe
  • READY IN 28 mins

Portobello Mushroom Pitas

Recipe by  

"Grilled portobello mushroom caps are served on pita breads with a creamy cheese and basil sauce, then topped with lettuce, tomato and onion."

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Original recipe makes 4 servings Change Servings
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Directions

  1. In small bowl, combine Hellmann's® or Best Foods® Light Mayonnaise, cheese, basil, garlic and salt; set aside.
  2. Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
  3. To serve, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 8 mins
  • READY IN 28 mins

Footnotes

  • Also terrific with Hellmann's® or Best Foods® Real Mayonnaise, Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise or Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing.
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Reviews More Reviews

Jul 26, 2010

I made these for dinner tonight and they were very good and easy to make! I made 3 small changes. First, my husband bought portobello slices instead of the caps so I used those. Second, instead of grilling them I fryed them in a frying pan with non stick spray. And third, I added ripe avacado slices to the sandwich. This is something I will make again! The best part, no leftovers!!

 
Oct 11, 2010

These were delicious! A little difficult to eat, but man, they were worth it!

 
May 14, 2011

This was delicious! I sauteed with shallots instead of red onion and used sliced portabellas.

 
Jul 12, 2011

I followed the recipe exactly except that I threw in a little olive oil when seasoning the onions and mushrooms before broiling them. I also found that the onions were starting to burn a little after the first 4 minutes so when I flipped the mushrooms I placed the caps on top of a serving mound of the mushrooms to protect them for the remainding 4 minutes. The mushrooms came out super juicy and infused with flavor from steaming the onions at the end.

 
Jun 19, 2011

These are great! You definitely need to cut the portobello into strips. I also cut the pitas into 'pockets' and cut the tomato, onion and lettuce pieces smaller to make this eatable on the second attempt. Even then it was difficult.

 
Jan 18, 2012

well executed, real nice.. Was also good with sandwich bread

 
Oct 21, 2011

Really great, tasty vegetarian recipe (if you're the type to eat eggs and cheese, at least.). The mushrooms do need to be sliced, but other than that they were very nice. Very flavorful and better than I expected. Oh, and with freshly made pita bread...ahh, simply delicious!

 
Sep 23, 2011

Delicious but hard to eat.

 

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 813 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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