Portobello Mushroom Pitas

Name: Portobello Mushroom Pitas
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1/2 cup (125 mL) Hellmann's® with Olive Oil ½ the Fat mayonnaise-type dressing; 1/4 cup (50 mL) grated Pecorino Romano cheese; 2 Tbsp. (30 mL) fresh basil leaves; 1 clove garlic, finely chopped; 1/4 tsp. (1 mL) salt; 4 portobello mushroom caps (about 3/4 lb / 375 g); 2 red onions, cut into 1/4-inch (6 mm) thick rounds; 1 medium tomato, thinly sliced; 4 large whole wheat pita breads

Looking for something tasty to eat? Why not try our portobello mushroom pitas recipe, it's easy to make and tastes amazing!

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	350.0
Protein (g)	12.0 g
Carbohydrates (g)	47.0 g
Sugar (g)	5.0 g
Fat (g)	14.0 g
Fibre	7.0 g
Calcium	10.0 %
Sodium(mg)	830.0 mg
Saturated Fat (g)	2.5 g
Trans Fat (g)	0.0 g
Cholesterol (mg)	15.0 mg
Iron	15.0 %
Vitamin C	15.0 %
Vitamin B12

4 People

Servings
20 Mins

Prep Time
8 Mins

Cooking Time
28 Mins

Ready In

1/2 cup (125 mL) Hellmann's® with Olive Oil ½ the Fat mayonnaise-type dressing
1/4 cup (50 mL) grated Pecorino Romano cheese
2 Tbsp. (30 mL) fresh basil leaves
1 clove garlic, finely chopped
1/4 tsp. (1 mL) salt
4 portobello mushroom caps (about 3/4 lb / 375 g)
2 red onions, cut into 1/4-inch (6 mm) thick rounds
1 medium tomato, thinly sliced
4 large whole wheat pita breads

MADE WITH

In small bowl, combine Hellmann's® Olive Oil, 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.