Best 4 Saucy Portobello Pitas Recipes
Portobello mushrooms are a versatile and delicious ingredient that can be used in a variety of dishes. Their meaty texture and rich flavor make them a perfect substitute for meat in many recipes. This article will explore the flavors of the "saucy portobello pitas." This recipe is a quick and easy weeknight meal that is packed with flavor. Portobello mushrooms are marinated in a mixture of olive oil, balsamic vinegar, garlic, and thyme, then grilled until tender. The mushrooms are then placed in pita pockets with a flavorful sauce and your favorite toppings. The result is a delicious and satisfying meal that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
SAUCY PORTOBELLO PITAS
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
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
PORTOBELLO MUSHROOM SANDWICHES WITH TAHINI SAUCE
Categories Sandwich Mushroom Broil Sesame Bon Appétit
Yield Makes 6 sandwiches
Number Of Ingredients 12
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
Grilled portobello mushroom caps are served on pita breads with a creamy cheese and basil sauce, then topped with lettuce, tomato and onion.
Provided by Allrecipes Member
Time 28m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 48.8 g, Cholesterol 14.4 mg, Fat 13.4 g, Fiber 7.5 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 812.8 mg, Sugar 5.5 g
VEGETARIAN MUSHROOM SHAWARMA PITAS
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
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.
Tips:
- To save time, use pre-sliced portobello mushrooms.
- If you don't have white wine on hand, you can substitute vegetable broth or water.
- Feel free to add other vegetables to the skillet, such as bell peppers, onions, or zucchini.
- Serve the portobello pitas with your favorite toppings, such as arugula, feta cheese, or tzatziki sauce.
Conclusion:
Saucy portobello pitas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The portobello mushrooms are flavorful and juicy, and the sauce is rich and creamy. The pitas are a great way to hold all of the ingredients together, and they make the meal portable and easy to eat. Whether you are a vegetarian or just looking for a healthier option, these portobello pitas are sure to please.
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