Grilled Portobello Pitas
One portobello mushroom has about 30 calories and no fat or cholesterol. The hearty mushrooms are great substitutes for meat and cook up quickly over a grill. Fresh garlic, balsamic vinegar and olive oil season the portobellos while the tomato, basil and mozzarella toppings add Caprese-inspired flavors to the meal. Tuck the ingredients into soft, whole wheat pita for a great lunch or dinner on the go.
View the NBC5 segment featuring this recipe.
Yield: 4 servings Prep Time: 10 min Cook Time: 10 min 4 large portobello mushrooms Remove the stems from the portobellos and scrape the gills from the insides. Then use a damp cloth to rub them clean. Whisk together the balsamic vinegar, olive oil and minced garlic in a small bowl. Brush the tops and bottoms of the portobellos with the mixture until they are well coated. Sprinkle with salt and pepper. Place a grill pan or heavy bottom skillet over medium heat. Grill the portobellos stem-side down for 5 minutes, then flip them and grill an additional 5 minutes until soft. Assemble the sandwiches by slicing a pocket into the pitas and filling them each with a grilled portobello and a portion of the tomatoes, basil and fresh mozzarella. Drizzle with any of the remaining balsamic vinaigrette.
Grilled Portobello Pitas
Ingredients:
1/4 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
4 whole wheat pita pockets
2 medium tomatoes, sliced
1/2 cup loosely packed fresh basil
8 slices fresh mozzarella cheeseDirections:
