Saucy Portobello Pitas Recipes

SAUCY PORTOBELLO PITAS

Steps:

• 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.

PORTOBELLO MUSHROOM SANDWICHES WITH TAHINI SAUCE

Steps:

• Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.
• Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes.
• Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.
• *Creole or Cajun seasoning is available in the spice section of most supermarkets.
• **Available at Middle Eastern and natural foods stores and some supermarkets.

PORTOBELLO MUSHROOM PITAS

Steps:

• In small bowl, combine Hellmann's® or Best Foods® Light Mayonnaise, cheese, basil, garlic and salt; set aside.
• Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
• To serve, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.

VEGETARIAN MUSHROOM SHAWARMA PITAS

Steps:

• Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
• Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
• To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.