Recipe of the Week

Recipe of the Week
Saucy Portobello Pitas

Ingredients 

Cucumber Sauce:

  • 1 cup reduced-fat plain yogurt
  • ½ cup chopped peeled cucumber
  • ¼ to ⅓ cup minced fresh mint
  • 1 Tbsp. grated lemon peel
  • 1 Tbsp. lemon juice
  • 1 tsp. garlic powder

Pitas:

  • 4 large Portobello mushrooms, stems removed
  • ½ tsp pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp Greek Seasoning
  • 2 Tbsp. canola oil
  • 8 pita pocket halves, warmed
  • 8 thin slices red onion, separated into rings
  • 8 slices tomato

Directions

  • In a bowl, combine sauce ingredients. Cover and put to the side. Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek Seasoning. In a 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.

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