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.

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Main Course

Grilled Portobello Pitas

Whip up a hearty and healthy vegetarian meal with this recipe for Grilled Portobello Pitas.
4 from 1 vote
Grilled Portobello Pitas
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings

Ingredients 

  • 4 large portobello mushrooms
  • 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 cheese

Instructions 

  • 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.
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Nutrition

Calories: 359kcal, Carbohydrates: 39g, Protein: 8g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 421mg, Potassium: 573mg, Fiber: 5g, Sugar: 6g, Vitamin A: 685IU, Vitamin C: 9.2mg, Calcium: 37mg, Iron: 2.4mg

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