Saucy Portobello Pitas Recipe
- CUCUMBER SAUCE:
- 1 cup (8 ounces) reduced-fat plain yogurt
- 1/2 cup chopped peeled cucumber
- 1/4 to 1/3 cup minced fresh mint
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 4 large portobello mushrooms, stems removed
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Greek seasoning
- 2 tablespoons canola oil
- 8 pita pocket halves, warmed
- 8 thin slices red onion, separated into rings
- 8 slices tomato
- In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
- Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a large skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.
- Cut pita breads in half; line each with a slice of onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce. Yield: 4 servings.
Reviews for Saucy Portobello Pitas
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I felt the mushrooms and sauce were fantastic, but I wasn't thrilled with them in the pita. I used a wheat pita that simply didn't have the heft of the regular ones and that may have had something to do with it.
I made the cucumber sauce the day before and we thought the flavors were pretty intense. But when added to the pita all the flavors blend for a surprising taste sensation. Normally I'm not a fan of raw onion, but the flavors all go together great. We didn't miss the meat with this dish either.
Fantastic low-calorie choice for gyro-fans! My honey and I are trying to make healthier food choices, and this recipe fits the bill while letting us enjoy one of our favorite Mediterranean staples. I've tried to make it more authentic by adding shredded lettuce, wedging the tomatoes and slivering the onion (instead of slicing). I also cut the portobellos into bites-sized pieces that resemble the traditional lamb. Not a big deal, but a good psych-out! A couple of tips: if you pita are too thin and tear when stuffing, warm them and leave them whole, arrange the ingredients in a column down the center and roll them. You can pick it up easier with less mess. Also, when making cucumber sauce, it is important to drain the yogurt in cheese cloth or yogurt sieve (or use Greek yogurt). You also need to get the extra liquid out of the cucumber by removing the seeds and putting the chopped cuke in a stainer for a couple of hours, sprinkled with 2 tsp of salt. This will keep the sauce from getting too runny. Also, refrigerate the completed sauce for at least 2 hours to let the flavors blend. I'll use this recipe a lot!