Best 12 Mushroom Patacone Pita Recipes

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SAUTEED MUSHROOMS IN A HOT CRUSTY PITA



Sauteed Mushrooms in a Hot Crusty Pita image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

3 ounces butter
2 portobello mushrooms or 1/2 pound button mushrooms, sliced
1/2 cup heavy cream
4 slices bacon, cooked and crumbled
Salt and pepper
Packaged pita bread

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
  • To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.

MUSHROOM PATACONE PITA



Mushroom Patacone Pita image

This is pita containing fried plantains, avocado, arugula, and portabello mushrooms.

Provided by JACK123456

Categories     Vegetarian Recipes

Time 25m

Yield 4

Number Of Ingredients 6

¾ cup coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 cups coarsely chopped arugula
2 warmed pita bread rounds, cut in half

Steps:

  • Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
  • Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  • Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 40.3 g, Fat 49.1 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 36.6 g, Sodium 176.5 mg, Sugar 9.4 g

MUSHROOM PATACONE PITA



Mushroom Patacone Pita image

This is pita containing fried plantains, avocado, arugula, and portabello mushrooms.

Provided by JACK123456

Categories     Vegetarian Recipes

Time 25m

Yield 4

Number Of Ingredients 6

¾ cup coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 cups coarsely chopped arugula
2 warmed pita bread rounds, cut in half

Steps:

  • Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
  • Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  • Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 40.3 g, Fat 49.1 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 36.6 g, Sodium 176.5 mg, Sugar 9.4 g

MUSHROOM PATACONE PITA



Mushroom Patacone Pita image

This is pita containing fried plantains, avocado, arugula, and portabello mushrooms.

Provided by JACK123456

Categories     Vegetarian Recipes

Time 25m

Yield 4

Number Of Ingredients 6

¾ cup coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 cups coarsely chopped arugula
2 warmed pita bread rounds, cut in half

Steps:

  • Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
  • Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  • Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 40.3 g, Fat 49.1 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 36.6 g, Sodium 176.5 mg, Sugar 9.4 g

PORTABELLA PITA



Portabella Pita image

Make and share this Portabella Pita recipe from Food.com.

Provided by Fluffy

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 whole wheat pita bread, with pocket sliced in half
1 portabella mushroom, coarsley chopped
1/2 green pepper, chopped
1/2 onion, chopped
1 -2 tablespoon canola oil
2 tablespoons havarti cheese or 2 tablespoons monterey jack cheese, shredded

Steps:

  • Cook onion and green pepper in oil until almost tender.
  • Add mushrooms and cook until soft.
  • When vegetables are ready add cheese and heat until just melted.
  • Fill pita bread with mixture.

Nutrition Facts : Calories 350.8, Fat 16, SaturatedFat 1.3, Sodium 349, Carbohydrate 47.8, Fiber 7.8, Sugar 5.8, Protein 9.4

VEGETARIAN MUSHROOM SHAWARMA PITAS



Vegetarian Mushroom Shawarma Pitas image

Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

Provided by Alexa Weibel

Categories     dinner, lunch, weekday, sandwiches, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving

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.

MUSHROOM PATACONE PITA



Mushroom Patacone Pita image

This is pita containing fried plantains, avocado, arugula, and portabello mushrooms.

Provided by JACK123456

Categories     Vegetarian Recipes

Time 25m

Yield 4

Number Of Ingredients 6

¾ cup coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 cups coarsely chopped arugula
2 warmed pita bread rounds, cut in half

Steps:

  • Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
  • Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  • Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 40.3 g, Fat 49.1 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 36.6 g, Sodium 176.5 mg, Sugar 9.4 g

SAUCY PORTOBELLO PITAS



Saucy Portobello Pitas image

Portobello mushrooms replace spicy ground lamb in this healthier version of a gyro. The meat-free sandwich is served with the refreshing cucumber-mint yogurt sauce of the Greek classic. -Lisa Hundley, Aberdeen, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 17

CUCUMBER SAUCE:
1 cup reduced-fat plain yogurt
1/2 cup chopped peeled cucumber
1/4 to 1/3 cup minced fresh mint
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon garlic powder
PITAS:
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

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.

Nutrition Facts : Calories 303 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 411mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

MUSHROOM PATACONE PITA



Mushroom Patacone Pita image

This is pita containing fried plantains, avocado, arugula, and portabello mushrooms.

Provided by Jackjep

Categories     Vegetarian Recipes

Time 25m

Yield 4

Number Of Ingredients 6

¾ cup coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 cups coarsely chopped arugula
2 warmed pita bread rounds, cut in half

Steps:

  • Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
  • Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  • Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 40.3 g, Fat 49.1 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 36.6 g, Sodium 176.5 mg, Sugar 9.4 g

PAKISTANI-STYLE MUSHROOMS IN PITA



Pakistani-Style Mushrooms in Pita image

Make and share this Pakistani-Style Mushrooms in Pita recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 32m

Yield 1 cup

Number Of Ingredients 11

4 tablespoons vegetable oil
4 cloves crushed garlic, chopped
2 teaspoons ground cardamom
2 teaspoons ground cumin
4 dried hot red chiles, crushed or 4 jalapeno chiles, sliced
2 large onions, sliced
2 large tomatoes, sliced
1 small eggplant, peeled and thinly sliced,then cut crosswise to julienne
15 -20 fresh shiitake mushrooms, stems removed and caps sliced in half
salt
pita breads, lightly heated or lightly toasted white bread

Steps:

  • Heat the oil in a large skillet over medium heat until it begins to smoke.
  • Add the garlic, cardamom, cumin, and chiles.
  • Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake.
  • Stir over high heat, adding more oil if necessary.
  • Saute until the vegetables are well cooked, limp, and fragrant, about 10 minutes.
  • Salt to taste.
  • Stuff the pitas with the mixture and serve.
  • Remember, no forks except to fill the pita pockets.

Nutrition Facts : Calories 947.4, Fat 59.2, SaturatedFat 7.6, Sodium 78.5, Carbohydrate 102.7, Fiber 37.6, Sugar 43, Protein 20.6

MUSHROOM PATACONE PITA



Mushroom Patacone Pita image

This is pita containing fried plantains, avocado, arugula, and portabello mushrooms.

Provided by JACK123456

Categories     Vegetarian Recipes

Time 25m

Yield 4

Number Of Ingredients 6

¾ cup coconut oil
1 semi-ripe plantain, cut into 2-inch pieces
3 portobello mushroom caps, cut into strips
1 avocado - peeled, pitted and sliced
4 cups coarsely chopped arugula
2 warmed pita bread rounds, cut in half

Steps:

  • Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
  • Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  • Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 40.3 g, Fat 49.1 g, Fiber 6.6 g, Protein 6.9 g, SaturatedFat 36.6 g, Sodium 176.5 mg, Sugar 9.4 g

MUSHROOM PITA PIZZAS



Mushroom Pita Pizzas image

Skip the pizza dough. Top pita bread with savory basil and colorful veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 7

2 pita breads (6 inches in diameter)
2 cups sliced fresh mushrooms (5 ounces)
1 small red onion, thinly sliced
1/4 cup chopped green bell pepper
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 cup finely shredded reduced-fat mozzarella cheese (4 ounces)
1 tablespoon grated fat-free Parmesan cheese topping

Steps:

  • Heat oven to 425°F. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.
  • Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

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