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.