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Portobello Mushroom Pitas
Makes 4 servings.
Prep Time: 20 minutes
Cooking Time: 8 minutes
1/2 - cup light mayonnaise
1/4 - cup grated Parmesan cheese
2 - Tablespoon chopped fresh basil leaves or 1 teaspoon dried
basil leaves, crushed
1 - clove garlic, finely chopped
1/4 - teaspoon salt
4 - Portobello mushroom caps (about 3/4 pounds)
2 - medium red onions, cut into 1/4-inch-thick rounds
Lettuce leaves
1 - medium tomato, thinly sliced
4 - large whole wheat pita breads
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In small bowl, add light mayonnaise, cheese,
basil, garlic and salt; set aside.
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Season mushroom caps and onions, if desired,
with salt and ground black pepper.
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Grill or broil mushroom caps
and onions 8 minutes or until tender, turning once.
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Arrange pita breads on serving plates.
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Evenly
spread with 1/2 of the mayonnaise mixture, then top with
lettuce, mushroom caps, tomato, hot onion and remaining
mayonnaise mixture.
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Sandwich Making 101
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