I found this recipe in my new Taste of Home magazine (April and May 2011) and thought it would be a great meal for me to have on the night that I was making spaghetti and red sauce for the rest of the fam. (I can’t eat anything with red sauce while nursing the baby.. makes her tummy upset.)
I realize now that I actually remembered to get a few pics while I was making them, but got all excited and inhaled them before getting a picture of the put together pita. Whoops…. Next time I make them I will get a pic and attach it to this post.
Here is the Recipe submitted by a Lisa Hundley of Aberdeen, NC.
Saucy Portobello Pitas
1 c reduced fat plain yogurt
1/2 c chopped peeled cucumber
1/4 to 1/3 c fresh mint
1 tbsp. grated lemon peel
1 tbsp. lemon juice
1 tsp. garlic powder
4 large portobello mushrooms, stems removed
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp greek seasoning
2 tbsp canola oil
8 pita pocket halves, warmed
8 thin slices red onion, separated into rings
8 slices tomato
1. In a bowl, combine sauce ingredients. Cover and refrigerate.
2. 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.
3. 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.
I used multi-grain pitas….
My cucumber sauce is a bit boring compared to theirs. I don’t like the taste of rind… so I left that out. I don’t care for mint.. so I left that out too. I also used fat free yogurt instead of low fat. I think it made my sauce a bit thinner, but was better on points for weight watchers and tasted pretty darn good still.
Portobellos cooking…. yummmm……